Trim up the remains of cold veal or shave off the outside of cold cooked cut-lets; mince the meat small, put in a pan with few spoonfuls of hot gravy, seasoning of powdered thyme or sage or nutmeg, salt and pepper; make hot without cooking. Serve neatly a spoonful heaped in a small dish with a lengthwise quarter or two of hard-boiled egg on top and croutons, fancy potatoes or quenelles for ornament.