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Veal, Hashed

Any joint of veal not over-cooked may be hashed, and will be found excellent. Cut the meat into neat slices free from skin and gristle. Cover these, and put them aside till wanted. Slice two onions, and fry them in butter, dredge a little flour upon them, pour over them half a pint of stock or water, and add a small bunch of sweet herbs, a quarter of a tea-spoonful of grated nutmeg, a quarter of a tea-spoonful of grated lemon-rind, and a little salt and white pepper. Let all simmer for a few minutes till the liquor is strong and pleasantly flavoured. Strain the gravy, put the veal into it, let it simmer till it is hot without allowing it to boil, then serve on a hot dish, and garnish with toasted sippets. Time, altogether, about three-quarters of an hour.