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Veal, Cold, Minced with Mushrooms or Oysters

Take a pound of cold cooked veal, and trim away the gristle and the brown edges. A little fat may be added or not; this is a matter of taste. Mince the meat finely, season with salt, cayenne, and pounded mace, and heat it--without letting it reach the point of boiling--in a pint of rich sauce. Stir into the sauce at the moment of serving half a pint of mushrooms stewed till tender with a slice of butter and minced. Turn the preparation on a dish, and garnish with fried sippets. If liked, a dozen or more oysters may be used instead of the mushrooms. They should be bearded and put into the mince a quarter of a minute before it is taken from the fire. The oyster broth should, of course, be added. Time, till thoroughly hot. The mince should be very slowly heated.