to liberate their oppressed countrymen. For this violation of
their covenant with the Lord, they were given over to all the
horrors of the sword, pestilence, and famine--Jeremiah, xxxiv.
15-17.

MINCED VEAL AND MACARONI.

(_A pretty side or corner dish_.)

891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1
tablespoonful of gravy, pepper and salt to taste, 3 teaspoonful of
grated nutmeg, 1/4 lb. of bread crumbs, 1/4 lb. of macaroni, 1 or 2 eggs
to bind, a small piece of butter.

_Mode_.--Cut some nice slices from a cold fillet of veal, trim off the
brown outside, and mince the meat finely with the above proportion of
ham: should the meat be very dry, add a spoonful of good gravy. Season
highly with pepper and salt, add the grated nutmeg and bread crumbs, and
mix these ingredients with 1 or 2 eggs well beaten, which should bind
the mixture and make it like forcemeat. In the mean time, boil the
macaroni in salt and water, and drain it; butter a mould, put some of
the macaroni at the bottom and sides of it, in whatever form is liked;
mix the remainder with the forcemeat, fill the mould up to the top, put
a plate or small dish on it, and steam for 1/2 hour. Turn it out
carefully, and serve with good gravy poured round, but not over, the
meat.

_Time_.--1/2 hour. _Average cost_, exclusive of the cold meat, 10d.

_Seasonable_ from March to October.

_Note_.--To make a variety, boil some carrots and turnips separately in
a little salt and water; when done, cut them into pieces about 1/8 inch
in thickness; butter an oval mould, and place these in it, in white and
red stripes alternately, at the bottom and sides. Proceed as in the
foregoing recipe, and be very careful in turning it out of the mould.

MOULDED MINCED VEAL (Cold Meat Cookery).

892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon,
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 dre