Minced Veal

Ingredients

• 1 pound white part of veal
• 1 pint gravy
• 1 pound veal bones and trimmings
• 1 small bunch savoury herbs
• 2 slices carrot or celery
• 1 blade mace
• a few white peppercorns
• 1–2 bits lean ham, boiled or unboiled
• 1.5 pints water
• 1.5 teaspoons flour
• 1 small slice butter
• 1 saltspoonful or more salt
• 0.5 saltspoonful white pepper
• 0.5 saltspoonful grated nutmeg or pounded mace
• 0.5 small lemon lemon rind, grated
• 1–2 spoonfuls cream
• as needed pale toasted sippets

Instructions

1. Break down the veal bones well and add the trimmings, a small bunch of savoury herbs, a slice or two of carrot or celery, a blade of mace, a few white peppercorns, and a bit or two of lean ham (boiled or unboiled).
2. Pour in a pint and a half of water and stew gently for a couple of hours.
3. Strain off the gravy, let it cool, and clear it entirely from the fat.
4. Trim away all gristle and brown edges from the white part of the veal, then cut it small with a very sharp knife.
5. Mix a teaspoonful and a half of flour smoothly with a small slice of butter.
6. Stir the flour mixture into the gravy to thicken it.
7. Season the minced veal with a saltspoonful or more of salt, and half as much white pepper and grated nutmeg, or pounded mace.
8. Add the lightly-grated rind of half a small lemon to the veal and mix well.
9. Add the veal to the thickened gravy and mix together.
10. Heat the mince thoroughly by the side of the fire without allowing it to boil.
11. Stir in a spoonful or two of cream if desired.
12. Serve with pale toasted sippets in and round the dish.