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VEAL, MINCED, WITH POTATOES (a plain family dish)

Take the remains of cold cooked veal. Free the lean part entirely from skin, bone, and fat, and mince it finely. Stew the bones and trimmings with as much cold water as will cover them, to a strong gravy. Mix with the minced veal an equal quantity (or more if liked) of cold boiled potatoes. Put the mixture into a saucepan, moisten with a little of the gravy, and add pepper and salt as required. Dredge a little flour into the mince, dissolve a slice of fresh butter in it, and let it simmer over a moderate fire till it is thoroughly hot. Stir occasionally to keep it from burning. Time, half an hour to heat the mince.