1146. Veal Rissoles
Mince and pound veal extremely fine; grate into it some remains of cooked ham. Mix these well together with white sauce, flavoured with mushrooms: form this mixture into balls, and enclose each in pastry. Fry them in butter to a light brown. The same mince may be fried in balls without pastry, being first cemented together with egg and breadcrumbs.
1147. Mutton Hashed
Cut cold mutton into thin slices, fat and lean together; make gravy with the bones whence the meat has been taken, boiling them long enough in water, with onion, pepper and salt; strain the gravy, and warm, but do not boil, the mutton in it. Then take out some of the gravy to thicken it with flour and butter, and flavour it with mushroom ketchup. Pour in the thickening and boil it up, having previously taken out the meat, and placed it neatly on the dish in which it is to go to the table. Pour over it the boiling gravy, and add sippets of bread.
1148. Lamb
Fry slices or chops of lamb in butter till they are slightly browned. Serve them on a
purée