Cut some nice cooked
veal and some ham into neat squares about 1½in.
square and ½in. thick, and thread these on tiny
wooden, steel, or silver skewers alternately, be-
ginning and ending with the veal; dip these in
beaten egg, and then into fine sifted breadcrumbs,
and fry them just sufficiently to heat the meat and
colour the crumbs. Drain and serve on a napkin
garnished with fried parsley. This dish can evi-
dently be made with almost any meat. Rabbit
especially is excellent if cut into neat pieces, and
skewered alternately with equal-sized pieces of par-
boiled fat bacon and mushrooms, dipped in very
stiff sauce of any kind to taste, and then into fine
breadcrumbs rather highly flavoured with salt and
pepper, and fried as above. Or again an oyster may
judiciously be introduced between the slices of meat
and bacon; whilst cooked ox palates make a
delicious dish thus: Cut into inch squares some
pieces of cooked ox-palates, some decidedly under-
done roast beef, and some mushrooms; place the
two first in a basin, and season them with a good