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Veal Collops, Made with Cooked Veal

Take the remains of roast veal. Cut the meat into slices three-quarters of an inch thick, three inches long, and two inches across. Gash these with a sharp knife, and sprinkle upon them salt and cayenne, pounded mace, or grated nutmeg. Cover them, and lay them aside till wanted. Break up the bones, and put them with the skin and trimmings of the meat into a saucepan. Cover with stock or water, and add an onion, a pinch of powdered mace, a few peppercorns, a small roll of lemon-rind, and a little salt. Let the gravy simmer till it is strong and pleasantly flavoured. Thicken it, and, supposing there is half a pint of it, stir into it a few drops of strained lemon-juice, a table-spoonful of mushroom ketchup, and two table-spoonfuls of sherry. Flour and fry the collops in hot fat, put them in a dish, the sauce over them, and serve. Fried rashers of bacon should accompany this dish. If liked, a few forcemeat-balls may be interspersed with the meat in the dish, and three table-spoonfuls of thick cream, or two table-spoonfuls of milk beaten up with the yolk of an egg, may be stirred into the sauce. Time to fry the collops, about six minutes; one hour to make the gravy.