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Veal, Cold, Minced Plainly

Take one pound of cold veal, free it from the bone, skin, and almost entirely from fat; cut it into small pieces with a sharp knife, and afterwards mince them finely. Season with a little pepper and salt, a pinch of pounded mace or grated nutmeg, and the rind of a quarter of a small lemon lightly grated; cover with a cloth, and leave it in a cool place till wanted. Break the bone of the veal, and put the pieces into a saucepan with the trimmings and skin, a quarter of the rind of a lemon, a small bunch of parsley, a sprig of thyme, and a few pepper-corns. Pour upon these ingredients a pint and a half of stock or water, cover the saucepan closely, and stew the gravy gently till it is strong and pleasantly flavoured. When they can be had, a slice of carrot, a stick of celery, an ounce of boiled or unboiled ham, or a little bacon-rind, may be stewed with the gravy. Strain it into a bowl, and when cold free it entirely from fat. Moisten the mince thoroughly with it. Melt a slice of fresh butter in a saucepan. Mix smoothly with it a dessert-spoonful of flour and about two table-spoonfuls of thick cream or milk. Stir the mince into this, and let it get thoroughly hot by the side of the fire, but on no account allow it to boil. Pour the preparation into a dish, garnish with toasted sippets, and serve very hot. A few thin rashers of fried bacon may be served as an accompaniment. Time, about two hours to simmer the gravy; twenty minutes to heat the mince. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons.