358. Hashed Or Minced Veal

To make a hash, cut the meat into into slices: to prepare minced veal, mince it as fine as possible (do not chop it); put it into a stew-pan with a few spoonfuls of veal or mutton broth, or make some with the bones and trimmings, as ordered for veal cutlets, a little lemon peel minced fine, a spoonful of milk or cream; thicken with butter and flour, and season it with salt, a table-spoonful of lemon pickle or basil wine, or a pinch of cuiry powder. If you have no cream, beat up the yolks of a couple of eggs with a little milk; line the dish with sippets of lightly toasted bread.

36g Veal Olives

Cut half a dozen slices off a fillet of veal, half an inch thick, and as long and square as you can; flat them with a chopper, and rub them over with an egg that has been beat on a plate; cut some fat bacon as thin as possible, the same size as the veal; lay it on the veal, and rub it with a little of the egg; make a little veal force meat, and spread it very thin over the bacon; roll up the olives tight; rub them with an egg, and then roll them in fine bread crumbs; put them on a lark-spit, and roast them at a brisk fire; they will take three-quarters of an hour. Rump steaks are sometimes dressed this way. Mushroom sauce, brown or beef gravy.

361. Knuckle Of Veal To RagoûT

Cut the knuckle of veal into slices of about half an inch thick; pepper, salt, and flour them; fry them a light brown; put the trimmings in a stew-pan. with the bone, broke in several places; an onion shred, a head of celery, a bunch of sweet herbs, and two blades of bruised mace; pour in warm water enough to cover them about an inch; cover the pot close, and let it stew very gently for a couple of hours; strain it, and then thicken it with flour and butter; put in a spoonful of catsup, a glass of wine, and juice of half a lemon; give it a boil up, and strain into a clean stew-pan; put in the meat, make it hot, and serve up. If celery is not to be had, use a carrot instead, or flavour it with celery seed.

362. Scotch Collops

The veal must be cut the same as for cutlets, in pieces about as big as a crown piece; flour them well, and fry them of a light brown, in fresh butter; lay them in a stew-pan; dredge them over with flour, and then put in as much boiling water as will cover the vea, pour this in by degrees, shaking the stew-pan, and set it on the fire; when it comes to a boil, take off the scum, put in an onion, a blade of mace, and let it simmer very gently for three-quarters of an hour; lay them on a dish, and pour the gravy through a sieve over them. Lemon juice and peel, wine, catsup, are sometimes added. Add curry powder, and you have curry collops.

364. A Devil

The gizzard and rump, or legs, etc., of a dressed turkey, capon, or goose, or mutton or veal kidney, scored, peppered, salted, and broiled, sent up for a relish, being made very hot, has obtained the name of a "Devil."

365. Marrow Bones

Saw the bones even, so that they will stand steady; put a piece of paste into the ends; set them upright in a saucepan, and boil till they are done enough; a beef marrow bone will require from an hour and a half to two hours; serve fresh toasted bread with them.