Veal Sausage

To cold veal, finely chopped, add the same quantity of cold mashed potatoes; season with pepper and salt to the taste; make it out in small cakes; flour them, and fry them a light brown on both sides. If there is any sausage gravy left, it is very good to fry them in. Cold potatoes left from dinner may be used for this dish. Cold beef may be used instead of veal.

A Nice Ragout Of Cold Veal

Cut the cold meat into small, round cutlets, trimming off the rough parts, bones, etc. With the bones, trimmings, and an onion, make a little good gravy; melt some butter in a frying pan, and flour and brown the slices of veal of a light brown; take them up, strain the gravy into the pan, and thicken the same to a proper consistence with butter rolled in flour. When smooth and well mixed, put in the cutlets, and let them simmer very slowly; season to liking with pepper, mace, and catsup; skim the sauce, and pour hot over the cutlets.

Pie Of Cold Veal

Cut the veal in small pieces; season with pepper and salt; make a paste of two pounds of flour and one of butter; line the bottom and sides of a deep pie-dish; put in the veal with some of the cold gravy which has been left; cover the top with the paste, leaving an opening in the centre, which may be ornamented by leaves of paste; set it in a quick oven, and as soon as the crust is brown, serve the pie.

A Delicate Dish From Cold Fowl Or Veal

Stew a few small mushrooms in a bit of butter, a quarter of an hour; mince them very small, and add them, with the gravy, to minced veal or parts of fowl, with a little pepper and salt, some cream, and a bit of butter rubbed in a little flour. Simmer three or four minutes, and serve on toasted bread.