Mince fine three pounds of raw veal, put it into a saucepan with two ounces of butter, two tablespoonfuls of water, and one saltspoonful of salt, and stir it over the fire until the moisture has evaporated, and the mince is well browned. Peel and chop fine three onions and a small bunch of parsley from the stems; soak the crumb of a French roll in water. Mix all the ingredients together, season with salt and pepper and stir in sufficient beaten egg to form a rather stiff paste, working it well. Put two ounces of butter into a deep fryingpan, place it over the fire until hot, then pour in the mixture and fry it until nicely browned, turning it when done on one side and finishing the other. When cooked turn the cake of mincemeat onto an ornamental dish-paper on a hot plate, garnish with fried parsley, and serve at once.

Minced Veal With Macaroni

Mince fine one pound of veal, and mix with it one-fourth pound each of finely-grated breadcrumb and minced ham, together with a little lemon peel. Season the mixture with salt and pepper, and bind it together with two tablespoonfuls of rich gravy and two well-beaten eggs. Boil six ounces of macaroni, and when tender drain it well. Butter a mould, line it with macaroni, mix a little of the macaroni with the veal mixture, and turn it into the mould, pressing it tightly down. Stand the mould in a saucepan with boiling water to three-fourths its height, and steam it for half an hour. When cooked turn the veal and the macaroni out of the mould onto a hot dish, and serve with a sauceboatful of rich gravy.

Minced Veal With Mushrooms And Cream

Empty a can of small mushrooms into a saucepan, put in a piece of butter and stew them for fifteen minutes over a clear fire. Chop fine some cold roasted veal and season it with pepper and salt. Mince the mushrooms, mix them with the veal and turn all into a saucepan with two ounces of butter that has been well worked with two ounces of flour and a little more than one-half teacupful of cream or creamy sauce. Stir the mixture well over the fire for a few minutes. Turn the mince out onto a hot dish, garnish with sippets of toast, and serve.

Mireton Of Veal

Chop fine some cold roasted veal, mix with it one-half pound of ham also very finely-chopped and season it with salt, pepper and grated nutmeg. Soak the crumb of a French roll in one teacupful of milk. Slice a small onion and fry it until nicely-browned in a little butter; then drain and mince it fine; put all the above ingredients in a saucepan with the grated peel of a lemon and one teacupful of cream and stir it over the fire until it is hot. Beat an egg well and add it to the mixture, then move the saucepan off the fire; butter a mould, pour the mixture into it and press the lid down tightly; put the mould in the oven and brown the contents slightly. When cooked place the mireton on a hot dish, pour some rich gravy over it, and serve.

Montglas Of Veal With Croutons

Trim off all the sinewy parts of a cooked minion fillet of veal, cut it into slices about one-fourth of an inch thick, then cut them into small squares. Put the veal into a saucepan with half its quantity of cooked pickled tongue and mushrooms also cut into small pieces. Pour one-half pint of brown sauce and one wine-glassful of Madeira wine over the above ingredients, season with a little cayenne pepper and keep it on the fire until on the point of boiling, then move it to the side. Turn the montglas onto a hot dish, garnish with glazed croutons of fried bread, and serve.

Braised Neck Of Veal With Truffles

Trim a neck of veal, that part used for cutlets, cut the bone off short and lard it with black truffles in such a way as to resemble a draught-board. Braise the meat with plenty of bacon on the top, so that it will retain its white color, and glaze the meat slightly. Put the meat on a hot dish, cover it with Italian sauce and truffles, and serve.

Neck Of Veal, St. Clair Style

Roast a nicely-trimmed end of a neck of veal in vegetables; when nearly cooked remove the paper and vegetables and brown it lightly. Peel and boil a sufficient quantity of potatoes, mash them with butter and press them into a border mould. Stand the mould in a bain marie to keep hot. Make about one pint of thin tomato sauce, and mix with it one-half teaspoonful of anchovy butter. Cut a dozen slices of bacon into heart-shaped pieces and fry them. Place the veal on a hot dish, garnish with the slices of bacon, and serve with the sauce in a sauceboat.