MINCED VEAL, with Béchamel Sauce (Cold Meat Cookery)

Ingredients

• The remains of a fillet of veal
• 1 pint Béchamel sauce No. 367
• 1/2 teaspoonful minced lemon-peel
• forcemeat balls

Instructions

1. 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.
2. Make the above proportion of Béchamel, by recipe No. 367;
3. add the lemon-peel, put in the veal, and let the whole gradually warm through.
4. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread.