Round Bottom of Veal, Minced, Sicilian

Minces are made with cold meats cut in slices a quarter of an inch thick; pare them either round or oval, suppressing the fat and trimming them neatly. Dress either in a circle or in a straight line, pour over some clear gravy (No. 404) and cover over with another smaller dish, then heat the whole in a slack oven. The meat must be thoroughly warmed without allowing the liquid to boil; drain this off and serve with a Sicilian sauce (No. 542).