When only a few slices have been cut from the middle of the joint, it will still afford a fillet of tolerable size, which, dressed in the following manner, will make a dish of better appearance and' savour than a common hash or mince. Take off as much of the large end of the leg, quite through, as will render that side of the fillet perfectly flat; cut alsoevenly through the joint, where it has been carved; then remove the bone from the fillet, and replace it with veal forcemeat (No. 1, page 122); put the meat, with the bones, knuckle, and trimmings, into a stewpot, or stout saucepan adapted to its size, and just cover it with water, or with broth in preference, when any stock is at hand; as soon as it boils, add a couple of onions, a bunch of parsley, two or even three bay-leaves, four or five carrots, and as many turnips (plenty of vegetables, in fact), and simmer the whole gently for nearly, or quite a couple of hours. Thickening, spice, or store-sauce, can be added to the gravy at will, before the meal is served, which it should be with the vegetables round it