Mushroom and Veal Ragout.
Take equal quantities of cold veal steak or roast veal and small puffballs or other mushrooms, and mince all fine; mince a small onion and put with the mushrooms and meat into a pan with some cold veal gravy, if you have it, and water enough to cover the mixture. Add a tablespoonful of butter, pepper and salt well, and let the mixture cook until it is almost dry, stirring it frequently to keep it from scorching; it should cook fully half an hour. When almost done, add a large tablespoonful of good catsup, or Worcestershire sauce if preferred. Serve hot.