Veal Balls.
Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chopped parsley; season with pepper and salt. Roll the balls in raspings; fry them of a gold colour: boil the bones and the bits of skin to make the gravy for them.