Mince, not too finely, some cold roasted beef or mutton. Chop the bones, and put them in a saucepan with six potatoes peeled and sliced, one onion, also sliced, some pepper and salt; of these make a gravy. When the potatoes are completely incorporated with the gravy, take out the bones and put in the meat; stew the whole together for an hour before it is to be served.
1143. Beef Rissoles.
Mince and season cold beef, and flavour it with mushroom or walnut ketchup. Make of beef dripping a very thin paste, roll it out in thin pieces, about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly all round; fry them in dripping to a very light brown. The paste can scarcely be rolled out too thin.
1144. Veal Minced
Cut veal from the fillet or shoulder into very small dice; put into veal or mutton broth with a little mace, white pepper, salt, some lemon peel grated, and a tablespoonful of mushroom ketchup or mushroom powder, rubbed smooth into the gravy, Take out some of the gravy when nearly done, and when cool enough thicken it with flour, cream, and a little butter; boil it up with the rest of the gravy, and pour it over the meat when done. Garnish with bread sippets. A little lemon juice added to the gravy improves its flavour.
1145. Veal dressed with White Sauce
Boil milk or cream with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy till it is made hot without boiling. When nearly done, beat up the yolk of an egg, with a little anchovy and white sauce; pour it gently to the rest, stirring it all the time; simmer again the whole together, and serve it with sippets of bread and curled bacon alternately.