Veal-Sydney (Good)

• Bread-crumbs, 1½ oz.
• gravy or cream, nearly ½ pint
• beef-suet

Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool; mix with them then, two ounces of beef-suet shred very small, half a pound of cold roast veal carefully trimmed from the brown edges, skin, and fat, and finely minced;