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Veal, Cold, to Re-Cook

Cold veal may be served in various ways, for which recipes are given under the different headings. It may be minced, hashed, or made into croquettes and rissoles, curried, made into minced collops, and served with tartar sauce, or made into a mould. For the latter method proceed as follows. Cut cold cooked veal into slices, and mince them finely, fat and lean together. Season as for minced veal, with salt, pepper, grated nutmeg, and a little lemon-rind. Moisten with white stock, and bind the whole together with yolk of egg. Press it into a buttered mould, cover closely, and put it into a pan of fast-boiling water. Let it simmer gently for an hour, or longer if large. Turn it out, and serve with white gravy, or if preferred brush it over after it is turned out with beaten egg, sprinkle finely-grated bread-crumbs thickly over it, brown it in a brisk oven, or before the fire, and send brown sauce to table with it. Garnish with cut lemon and parsley. Time to boil the mould, one hour or more.