Minced Veal with Macaroni


  • 4 oz. macaroni
  • ¾ lb. cold roast veal
  • 3 oz. minced ham
  • 4 oz. bread crumbs
  • salt and pepper
  • pinch of nutmeg
  • 1 egg
  • 2 tablesp. gravy or good stock
  • ½-¾ pt. gravy


Put the macaroni in boiling salted water and cook until just tender. Finely mince the veal and ham. Mix together the veal, ham, breadcrumbs, salt, pepper, and grated nutmeg and -mix with the beaten egg and as much gravy or stock as is necessary to bind the mixture together. Strain, and refresh with cold water the macaroni, and arrange some of it at the bottom and on the sides of a well-greased basin or mould in trellis form. Cut the remainder in short lengths and mix with the meat mixture. Press the whole mixture lightly into the mould. Cover with greased paper and steam gently for 1 hr. Unmould carefully on to a hot dish and serve the gravy separately.