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Veal, Neapolitan Turnovers Of

Cut half a pound of cooked lean veal and two ounces of cooked ham (fat and lean together) into thin slices, and mince these finely. Dissolve in a saucepan a piece of butter the size of a walnut, and fry in it a finely-minced shallot and a dessert-spoonful of chopped parsley. Drain these, and put them in a mortar with the minced meat, a table-spoonful of grated Parmesan, a pinch of cayenne, a pinch of grated nutmeg, and a salt-spoonful of white pepper. Pound these ingredients thoroughly, and whilst pounding add gradually a table-spoonful of strong stock which is a jelly when cold, a dessert-spoonful of sherry, a salt-spoonful of strong stock which is a jelly when cold, a dessert-spoonful of sherry, a salt-spoonful of essence of anchovy, and a well-beaten egg. Have ready some good pastry made for the purpose, and rolled to the thickness of a shilling. Cut this into pieces three inches square, and lay a spoonful of the forcemeat on one corner of each. Turn the corners over, moisten the edges with beaten egg, and press them together to make them stick. Put a quart of water into a saucepan, throw a tea-spoonful of salt into it, and let it boil. Drop the turnovers into it, and let them simmer for five minutes. Drain them, and put them into a dish. Have ready prepared some good stock made by simmering the bones and trimmings of the veal, with a carrot, an onion, a bunch of sweet herbs, and as much water as will cover them. Strain this stock, skim the fat from it, and put half a pint of it into a sauce-pan with a wine-glassful of light wine, two table-spoonfuls of grated Parmesan, a slice of butter, a tea-spoonful of ketchup, a spoonful of mustard, and another of essence of anchovy. Stir the gravy over the fire for five minutes, pour it over the turnovers, sprinkle a little grated cheese on the surface, and bake the turnovers in a quick oven. Serve them on the dish in which they were baked. The pastry should be made fully three hours before it is used, and kept in a cool place till wanted. It may be made by mixing half a salt-spoonful of salt with six ounces of baked flour, then rubbing into this one ounce of butter, and working into the mixture the yolks of three eggs beaten up with a wine-glassful of cold water.