1/4 teaspoonful of minced lemon-peel, 1/2 onion chopped fine, salt,
pepper, and pounded mace to taste, a slice of toast soaked in milk, 1
egg.
_Mode_.--Mince the meat very fine, after removing from it all skin and
outside pieces, and chop the bacon; mix these well together, adding the
lemon-peel, onion, seasoning, mace, and toast. When all the ingredients
are thoroughly incorporated, heat up an egg, with which bind the
mixture. Butter a shape, put in the meat, and hake for 3/4 hour; turn it
out of the mould carefully, and pour round it a good brown gravy. A
sheep's head dressed in this manner is an economical and savoury dish.
_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 6d.
_Seasonable_ from March to October.
BRAISED NECK OF VEAL.