The remains of cold veal can be used and it is better if rather underdone. Cut the meat into thin slices, trimming off all the skin and gristle; slice a couple of onions and shallots, put them in a stewpan with a lump of butter, dredge them over lightly with flour and toss over the fire until they begin to brown. Pour in about three-fourths of a pint of clear broth, add a bunch of sweet herbs and boil gently for ten or fifteen minutes. Place the slices of veal in a clean stewpan, strain the gravy over them, put in one tablespoonful of finely-chopped parsley, the grated peel of half of a small lemon and a little grated nutmeg; season the whole with salt and pepper to taste. Let the hash simmer for five minutes close to the fire. Turn it out onto a hot dish, garnish with sippets of toast or croutons of fried bread, and serve.