VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).
Ingredients.—The remains of a fillet of veal, 1 pint of béchamel sauce, ½ teaspoonful of minced lemon-peel, forcemeat balls. Mode.—Cut—but do not chop—a few slices of cold roast veal as finely as possible, sufficient to make rather more than 1 lb., weighed after being minced. Make the above proportion of béchamel, by recipe; add the lemon-peel, put in the veal, and let the whole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread. Time.—To simmer 1 minute. Average cost, exclusive of the cold meat, 1s. 4d. Sufficient for 5 or 6 persons. Seasonable from March to October.