Italian Polpetti

Chop any kind of meat, whether roast or boiled, in sufficient quantity to serve your purpose—in ordinary cases half a pound would be enough; to this add truffle, or mushrooms, tongue, or ham, and two ounces of grated Parmesan or other cheese; season with shalot, nutmeg, and a dessert-spoonful of Crosse and Black-well's Oude sauce.

While the above is in course of preparation, have ready the same sauce as indicated for No. 353; incorporate the before named ingredients therewith; make it all hot together over the fire, and spread it out on a dish evenly and square, to the thickness of a quarter of an inch; and as soon as cold and firm, cut it out with a plain tin round cutter an inch and a half in diameter; push the trimmings together to form other Polpetti; and having egged and bread-crumbed them, fry them in hot lard, and dish them up round some macaroni prepared with cheese and a little cream.