Cassell's dictionary of cookery

one pound of cold veal, free it from the bone, skin, and almost entirely from fat ; cut it into small pieces with a sharp knife, and afterwards mince it finely. Season with a little pepper and salt, a pinch of pounded mace or grated nutmeg, and the rind of a quarter of a small lemon Lightly grated; cover with a cloth, and leave it in a cool place till wanted. Break the bone of the veal, and put the pieces into a saucepan with the trimmings and skin, a quarter of the rind of a lemon, a small bunch of parsley, a sprig of thyme, and a few peppercorns. Pour upon these ingredients a pint and a half of stock or water, cover the saucepan closely, and stew the gravy gently till it is strong and pleasantly flavoured. When they can be had, a slice of carrot, a stick of celery, an ounce of boiled or unboiled ham, or a little bacon-rind, may be stewed with the gravy. Strain it into a bowl, and when cold free it entirely from fat. Moisten the mince thoroughly with it. Melt a slice of fresh butter in a saucepan. Mix smoothly with it a dessertspoonful of flour and about two table-spoonfuls of thick cream or milk. Stir the mince into this, and let it get thoroughly hot by the side of the fire, but on no account allow it to boil. Pour the preparation into a dish, garnish with toasted sippets, and serve very hot. A few thin rashers of fried bacon may be served as an accompaniment. Time, about two hours to simmer the gravy ; twenty minutes to heat the mince. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons. Veal, Cold, Minced with Mushrooms or Oysters. — Take a pound of cold dressed veal, and trim away the gristle and the brown edges. A little fat may be added or not; this is a matter of taste. Mince the meat finely, season with salt, cayenne, and pounded mace, and heat it — without letting it reach the point of boiling — in a pint of rich sauce. Stir into the sauce at the moment of serving half a pint of mushrooms stewed till tender with a slice of butter and minced. Turn the preparation on a dish, and garnish with fried sippets. If liked, a dozen or more oysters may be used instead of the mushrooms. They should be bearded and put into the mince a quarter of a minute before it is taken from the fire. The oyster broth should, of course, be added. Time, a few minutes to heat the mince. Sufficient for three or four persons. Veal, Cold, To Bagout.— Cut the white part of the cold veal into small round cutlets about the third of an inch thick, and free from VEA ( 1037 ) VEA skin and gristle. Break up the bones of the veal, and with them, the skin and trimmings of the meat, and any flavouring ingredients that may be chosen, make a little good gravy. Strain this, and thicken it with a small piece of brown thickening, or with a small slice of butter. Season the gravy rather highly with pepper, mace or nutmeg, and anchovy, or mushroom powder. Flour the slices of veal, and fry them in hot fat till they are lightly browned. Drain them, put them on a dish, pour the gravy over, and serve very hot. Time, an hour or more to make the gravy.