Hashed Veal

Cut your veal into thin round slices, of the size of a half-crown, and put them into a saucepan, with a' little gravy. Put to it some lemon-peel cut exceedingly fine, and a tea-spoonful of lemon-pickle. Put it on the fire, and thicken it with butter and flour. Put in your veal as soon as it boils, and just before you dish it up put in. a spoonful of cream, and lay sippets round the dish.

Minced Veal

Having cut your veal into slices, and then into square pieces (but do not chop it), put it into a saucepan, with two or three spoonfuls of gravy, a little pepper and salt, a slice of lemon, a good piece of butter rolled in flour, a tea spoonful of lemon-pickle, and a large spoonful of cream. Keep shaking over the fire till it boil; but it must not boil above a minute, as otherwise it will make the veal hard. Serve it up with sippets round the dish.

Minced Beef

Shred the beef least roasted very fine, with some of the fat; put it into a stewpan, with a small quantity of onion or eschalot, and a large spoonful of vinegar, or instead of onion two large spoonfuls of eschalot vinegar, a little water or broth, some of the gravy of the meat, and pepper and salt: let the whole simmer gently, but do not let it boil, as that will harden the meat. Serve in a dish,with sippets.

Hashed Beef And Broiled Bones

Cut the fillet from the inside of a sirloin that has been roasted the preceding day ; or for want of it, the other part, into small collops; cut the bones into neat pieces, leave plenty of meat on, score, pepper, and salt the bones; put them into a tart-pan, and pour a little oiled butter over them; a short time before they are wanted, put them in the oven to warm through, and then on the gridiron to brown: put the trimmings of the meat and the rough bones into a stewpan, and two large onions sliced, a little vinegar, and a pint of stock (see Sauces) : set it on a stove to stew slowly for an hour; then strain and skim off the fat; put an ounce of butter into the stewpan, and set it on the fire to melt, then add a table spoonful of flour ; stir over the fire for a minute or two; then put in the liquor the beef bones, etc. were stewed in; stir till it boil, then add a little ketchup, strain through a tamis, and put the collops to it; set it by the side of a stove to keep hot, for it should not boil, as that would harden the meat; season with pepper and salt; serve up with the broiled bones round the side.

Hashed Lamb And Broiled Blade-Bone

Cut the blade-bone from the shoulder of lamb, leaving a little meat upon it; score, pepper, and salt it; put it on a tart-dish ; pour over it a little oiled butter, and put it into the oven to warm through : cut the other part of the meat into neat collops; put a little coulis (see Sauces) into a stewpan; make it hot, and add a little mushroom ketchup, and half a spoonful of eschalot vinegar : put in the collops, set them by the side of a stove to get not, but do not let them boil; take the blade-bone out of the oven; put it on a gridiron to brown, and put the hash on the dish, and the blade-bone on the middle of the dish.