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Veal, Blanquette of, Made from Cold Cooked Meat

Take from two to three pounds of cold cooked veal. Cut it into neat slices, and trim away the brown outside. Put these slices into a dish, cover them over, and keep them in a cool place till wanted. Mince the brown part, and put it into a saucepan with a good-sized onion chopped small, a stick of celery, a bunch of parsley, a little pepper and salt, and a pint of stock made from bones. Let all simmer gently together for half an hour. Strain the gravy, and put it again into the saucepan with a pinch of pounded mace, the strained juice of half a lemon, and the slices of veal. Let the liquor simmer a minute or two. Beat the yolks of two eggs in a bowl. Mix a small quantity of the warm gravy with them, and add this liquor gradually to the rest of the broth. Stir the sauce till it is smooth and thick, but it must not boil or it will curdle. This dish is excellent with green peas as an accompaniment. Time, altogether, about an hour. Probable cost, exclusive of the cold meat, 6d. Sufficient for five or six persons.