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Veal, Minced

Take the remains of cold cooked veal free from skin, bone, and fat. Mince finely, and put the meat aside. Put the brown skin, the bones, and trimmings into a saucepan with a little salt and pepper, a pinch of grated nutmeg, and a piece of thin lemon-rind. Pour over these as much stock or water as will cover them, and let the gravy simmer till it is strong and pleasantly flavoured. Strain the sauce, and, supposing there is a pound and a half of meat, stir into it a little more seasoning if needed, one-eighth of a pint of cream or milk, and a small piece of white thickening, or about an ounce of butter rubbed in flour. When the sauce is smooth and thick put in the minced veal, and let it simmer very gently indeed till it is quite hot, but it must not boil or it will be hard. Serve on a hot dish, and garnish with toasted sippets. If brown gravy is preferred to white, the cream must be omitted, and the gravy must be thickened with brown thickening, or if this is not at hand flour and butter may be used, and a few drops of sugar browning be added. An onion with two cloves stuck into it should then be stewed with the gravy, and a glassful of port or claret may be added if liked. Fried rashers of bacon should accompany this dish. Time, an hour and a half to draw the gravy; half an hour to simmer the mince in the gravy.