bones and trimmings, and cover the veal with a few
slices of bacon. Add the herbs, mace, pepper, and onions, and stock or
water; cover the pan with a closely-fitting lid, and simmer for 2 hours,
shaking the stewpan occasionally. Take out the bacon, herbs, and onions;
reduce the gravy, if not already thick enough, to a glaze, with which
glaze the meat, and serve with tomato, mushroom, or sorrel sauce.

_Time_.--2 hours.

_Average cost_, 9d. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from March to October.

MINCED VEAL, with Bechamel Sauce (Cold Meat Cookery).

(_Very Good_.)

889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Bechamel
sauce No. 367, 1/2 teaspoonful of minced lemon-peel, forcemeat balls.

_Mode_.--Cut--but do not _chop_--a few slices of cold roast veal as
finely as possible, sufficient to make rather more than 1 lb., weighed
after being minced. Make the above proportion of Bechamel, by recipe No.
367; add the lemon-peel, put in the veal, and let the whole gradually
warm through. When it is at the point of simmering, dish it, and garnish
with forcemeat balls and fried sippets of bread.

_Time_.--To simmer 1 minute.

_Average cost_, exclusive of the cold meat, 1s. 4d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

MINCED VEAL.

(_More Economical_.)

890. INGREDIENTS.--The remains of cold roast fillet or loin of veal,
rather more than 1 pint of water, 1 onion, 1/2 teaspoonful of minced
lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2
or 3 young carrots, a faggot of sweet herbs, thickening of butter and
flour, 1 tablespoonful of lemon-juice, 3 tablespoonfuls of cream or
milk.

_Mode_.--Take about 1 lb. of veal, and should there be any bones, dredge
them with flour, and put them into a stewpan with the brown outside, and
a few meat trimmings; add rather more than a pint of water, the onion
cut in slices, lemon-peel, seasoning, mace, carrots, and herbs; simmer
these well for rather more than 1 hour, and strain the liquor. Rub a
little flour into some butter; add this to the gravy, set it on the
fire, and, when it boils, skim well. Mince the veal finely by _cutting_,
and not chopping it; put it in the gravy; let it get warmed through
gradually; add the lemon-juice and cream, and, when it is on the point
of boiling, serve. Garnish the dish with sippets of toasted bread and
slices of bacon rolled and toasted. Forcemeat