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Veal, Cold, Hashed

Take about one pound of cold veal, and cut the lean part into thin slices, free from skin and gristle. Season these with a little salt and pepper, and dredge a table-spoonful of flour upon them. Mince a moderate-sized onion finely. Put it in a saucepan with the bones, skin, and trimmings of the veal, and any flavouring ingredients that may be chosen; cover all with stock or water, and simmer the gravy gently for an hour. Strain it, pour it back into the saucepan, and put into it the pieces of veal. Let them simmer in it till they are tender, but without boiling. Add a tea-spoonful of vinegar or lemon-juice. Place the veal on a dish. Garnish with toasted sippets and a little fried bacon. Pour the gravy round the veal, and serve the hash very hot. Time, about an hour to simmer the meat. Probable cost, 4d., exclusive of the cold meat and bacon. Sufficient for three or four persons.