Mock Meat Recipe

Put three-quarters of a cup of milk and three ounces of butter in a

saucepan on the fire. When it boils stir in three ounces of dried and

rolled bread crumbs and a slightly heaping tablespoonful of flour, and

half a teaspoonful of sugar. Let it cook until it no longer adheres to

the pan, then remove from the fire. When it is cool, add three eggs, one

at a time, beating until smooth, then add one heaping tablespoonful of

chopped walnut meats, salt and pepper to taste, and a few drops of onion

juice. Make into flat cakes, a little less than half an inch thick, like

sausage cakes, dip them in flour, put them into a saucepan of boiling

salted water and cook for three or four minutes. Take them up, drain

them from the water, dip in flour again, and brown them in hot butter in

a spider. Set them one side to keep hot. In another spider make a sauce.

Put in a heaping tablespoonful of flour, a generous heaping

tablespoonful of butter, and a heaping tablespoonful of chopped walnut

meats, let them all brown nicely together, then stir in a vegetable

stock that has been strained until the gravy is as thick as cream.