Minced Veal
Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt. Simmer it with the meat slowly for half an hour; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes; turn in one-half cupful cream, or same quantity of milk with a small piece of butter; let it boil up. Serve on a hot platter garnished with sippets of fried bread.--Mrs. P.