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
Mix this 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
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. Source: The Book of Household Management by Isabella Beeton (1859)
Veal, Leg of, Stuffed.
