EXCELLENT MINCED VEAL.—Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add three or four small young onions, chopped small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, the yellow rind of a small lemon grated, and a tea-spoonful of mixed mace and nutmeg powdered. Mix all well together, and dredge it with a little flour. Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh butter. Stir it well, and let it stew till thoroughly done. If the veal has been previously cooked, a quarter of an hour will be sufficient. It will be much improved by adding a pint or more of small button mushrooms, cut from the stems, and then put in whole. Also, by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire.
MINCED TURKEY OR CHICKEN.—Take a cold turkey, or one or two cold fowls; remove all the skin, and cut the flesh from the bones. Then mince it fine, with two or three thin slices of cold smoked tongue, and from half a pint to a pint of button mushrooms well chopped. Add some mace and nutmeg, and put the whole into a stew-pan, with a piece of fresh butter rolled in flour, and sufficient cream to moisten it well. Let it stew ten minutes. Then serve it up in a deep dish.
Instead of mushrooms, you may mix two or three dozen oysters, chopped, and seasoned with pepper and powdered mace.
VEAL WITH OYSTERS.—Take two fine cutlets of about a pound each. Divide them into several pieces, cut thin. Put them into a frying-pan, with boiling lard, and let them fry awhile. When the veal is about half done, add to it a quart of large, fine oysters,—their liquor thickened with a few grated bread-crumbs, and seasoned with mace and nutmeg powdered. Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.
TERRAPIN VEAL.—Take some cold roast veal (the fillet or the loin) and cut it into very small mouthfuls. Put into a skillet or stew-pan. Have ready a dressing made of six or seven hard-boiled eggs minced fine; a small tea-spoonful of made mustard; a salt-spoonful of salt; and the same of cayenne pepper; a large tea-cupfull (half a pint) of cream, and two glasses of sherry or Madeira wine. The dressing must be thoroughly mixed. Pour it over the veal, and then give the whole a hard stir. Cover it, and let it stew over the fire for ten minutes. Then transfer it to a deep dish, and send it to table hot.
Cold roast duck or fowl may be drest as above. Also venison.