Roast Veal Hashed

Take whatever cold roast veal was left from yesterday. To prepare it for a breakfast dish, cut it into small bits, and put it (without any water) into a stew-pan, adding to it the veal gravy that was left from yesterday, and a table-spoonful of fresh butter or lard, dredged with flour. Cover it, and after stewing it half an hour by itself, put in two large table-spoonfuls of well spiced tomato catchup, an article no family should be without. After the catchup is in, cover the hash again, and let it stew half an hour longer. If you have no catchup, put in with the cold veal at the beginning, two or three large ripe tomatos, peeled and quartered, or sliced, and seasoned with powdered mace, nutmeg, and ginger; and let all stew together in gravy or butter. Mushroom catchup is a good substitute for tomato in hashing cold meat. If you have neither, put in a large table-spoonful of tarragon or French mustard, to be bought in bottles at all the best groceries.

Cold roast venison is very good hashed as above.

Veal A-La-Mode

Remove the bone from a fillet of veal, and make a large quantity of forcemeat or stuffing of grated bread-crumbs; beef-suet or veal-suet minced fine, the grated yellow rind and juice of a ripe lemon or orange, or some chopped mushrooms that have been previously stewed, some grated yolk of hard-boiled eggs, and some sweet marjoram. Press in the stuffing, till the hole left by the bone is well filled; and also, put stuffing between the flap and the side of the meat, before you skewer the flap. Have ready some lardons or slips of cold ham, or tongue, and with a larding pin draw them all through the surface of the veal. Or else, make deep cuts or incisions throughout the meat, and press down into each a small thin square bit of bacon-fat, seasoning every one with a little of the stuffing. Lay the veal in a deep baking-pan, or iron bakeoven. Surround it with nice lard, and bake it till thoroughly done all through. Then take it out, skim the gravy, and transfer it to a small sauce-pan. Stir in a dessert-spoonful of flour; add a glass of white wine to the gravy, and give it one boil up. Send it to table in a sauce-tureen, accompanying the veal.

Terrapin Veal

Take some nice veal, (from the fillet, or the loin) and cut it into very small mouthfuls. Put it into a stew-pan. Have ready a dressing made of six or seven hard-boiled eggs, minced fine, a small tea-spoonful of made mustard, (tarragon or French mustard will be best,) a salt-spoon of salt, and the same of cayenne; two glasses of sherry or Madeira, and half a pint of rich cream. If you cannot conveniently obtain cream, substitute a quarter of a pound of fresh butter, divided into four pieces, and each piece dredged with flour. All the ingredients for this dressing must be thoroughly mixed. Then, pour it over the veal, and give the whole a hard stir. Cover it, and let it stew over the fire for about ten minutes. Fresh venison is excellent, cooked in this manner. So, also, are ducks, pheasants, partridges, or grouse, making a fine side dish for company.