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Veal Collops, Minced, Made with Cold Meat

Take the remains of cold cooked veal. With a pound and a half of veal, freed from skin and gristle, mix half a pound of lean ham or tongue. Cut the meat into thin pieces, mince finely, and season with a pinch of cayenne, half a small nutmeg, grated, half a tea-spoonful of white pepper, half a tea-spoonful of mixed mustard, the grated rind and strained juice of half a lemon, and a few drops of anchovy. Moisten the mixture with a slice of fresh butter clarified, and a spoonful or two of strong stock, and let it form a stiff paste. Make this into neat round collops, brush each one with clarified butter, dredge flour upon it, then dip it in egg and seasoned bread-crumbs: repeat this operation twice. Put the collops in a baking-dish. Place a small piece of butter upon each, and bake in a quick oven. When lightly browned, serve them in a circle on a hot dish with cold tartar sauce in the centre (see TARTAR SAUCE). Time to bake the collops, a quarter of an hour.