Excellent Minced Veal

Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add three or four small young onions, chopped small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, the yellow rind of a small lemon grated, and a tea-spoonful of mixed mace and nutmeg powdered. Mix all well together, and dredge it with a little flour. Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh butter. Stir it well, and let it stew till thoroughly done. If the veal has been previously cooked, a quarter of an hour will be sufficient. It will be much improved by adding a pint or more of small button mushrooms, cut from the stems, and then put in whole. Also, by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire.

Veal With Oysters

Take two fine cutlets of about a pound each. Divide them into several pieces, cut thin. Put them into a frying-pan, with boiling lard, and let them fry awhile. When the veal is about half done, add to it a quart of large, fine oysters, - their liquor thickened with a few grated bread-crumbs, and seasoned with mace and nutmeg powdered. Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.

Terrapin Veal

Take some cold roast veal (the fillet or the loin) and cut it into very small mouthfuls. Put into a skillet or stew-pan. Have ready a dressing made of six or seven hard-boiled eggs minced fine; a small tea-spoonful of made mustard; a salt-spoonful of salt; and the same of cayenne pepper; a large tea-cup-full (half a pint) of cream, and two glasses of sherry or Madeira wine. The dressing must be thoroughly mixed Pour it over the veal, and then give the whole a hard stir. Cover it, and let it stew over the fire for ten mi nutes. Then transfer it to a deep dish, and send it to table hot.

Cold roast duck or fowl may be drest as above. Also venison.

Veal Olives

Take some cold fillet of veal and cold ham, and cut them into thin square slices of the same size and shape, trimming the edges evenly. Lay a slice of veal on every slice of ham, and spread some beaten yolk of egg over the veal. Have ready a thin force-meat, made of grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. Spread this over the veal, and then roll up each slice tightly with the ham. Tie them round securely with coarse thread or fine twine; run a bird-spit through them, and roast them well. For sauce, simmer in a small sauce-pan, some cold veal gravy with two spoonfuls of cream, and some mush room catchup.

Veal Rissoles

Take as much fine wheat bread as will weigh one pound, after all the crust is cut off. Slice it; put it into a pan and pour oyer it as much rich milk as will soak it thoroughly. After it has soaked a quarter of an hour, lay it in a sieve and press it dry Mince as finely as possible a pound of veal cutlet with six ounces of veal suet; then mix in gradually the bread; adding a salt-spoonful of salt, a slight sprinkling of cayenne, and a small tea-spoonful of powdered mace and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, and moisten the mixture with them. Then divide it into equal portions, and with a little flour on your hands roll it into oval balls rather smaller than an egg. Strew over them some dry bread-crumbs; then fry them in lard or fresh butter - drain them well, and send them to table hot. For gravy (which should be commenced before the rissoles) put some bits and trim-mings of veal into a small sauce-pan, with as much water as will cover them; a very little pepper and salt; and three or four blades of mace. Cover the sauce-pan closely, and let the meat stew till all the strength is extracted; skimming it well. Then strain it; return the liquid to the sauce-pan; add a bit of butter rolled in flour; and squeeze in the juice of a lemon. Give it a boil up; and then, at the last, stir in the beaten yolk of an egg. Serve up this gravy in a sauce-boat, to eat with the rissoles.

Instead of stewing meat for the purpose you may make this gravy with the drippings of roast veal saved from the day before. You have then only to melt it over the fire; adding the seasoning; and giving it one boil.

Similar rissoles may be made of minced chicken or turkey.