RAGOUT OF COLD VEAL (Cold Meat Cookery)

Ingredients

• The remains of cold veal
• 1 oz butter
• 1/2 pint gravy
• thickening of butter and flour
• pepper and salt to taste
• 1 blade pounded mace
• 1 tablespoonful mushroom ketchup
• 1 tablespoonful sherry
• 1 dessertspoonful lemon-juice
• forcemeat balls

Instructions

1. Any part of veal will make this dish.
2. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown;
3. add the gravy (hot water may be substituted for this), thicken with a little butter and flour, and stew gently about 1/4 hour;
4. season with pepper, salt, and pounded mace;
5. add the ketchup, sherry, and lemon-juice; give one boil, and serve.
6. Garnish the dish with forcemeat balls and fried rashers of bacon.