Cassell's dictionary of cookery

a table- spoonful of flour. Cleanse, peel, and slice three fresh truffles. Dissolve an ounce of butter in a saucepan, put in the truffles, and fry them gently for eight minutes. Pour over them half a pint of good gravy and the minced veal, and let them simmer as gently as possible for half an hour. Add a dessert-spoonful of lemon-juice and two table-spoonfuls of sherry ; turn the preparation into a mould lined with macaroni, and steam as in the last recipe. Veal, Minced and Scalloped.— To prepare this dish two or three scallop-shells are necessary, or small dishes or saucers may be used instead. Cleanse the shells, and butter them thickly. Mince the veal, and season in the usual way, then moisten and simmer it for three or four minutes in some good gravy drawn from the bones. Put a heaped tablespoonful of the mince into each shell. Cover it with seasoned bread-crumbs, lay little pieces of butter here and there on the top, and brown the surface in a Dutch oven before a clear fire. Serve the preparation in the shells, which should be neatly placed on a hot dish covered with a folded napkin. Veal, Minced, Moulded.— Cut threequarters of a pound of cold roast veal free from bone, skin, and fat into thin slices, and mince it finely with a quarter of a pound of lean ham and a table-spoonful of bread-crumbs. Add half a tea-spoonful of finely-chopped onion (this, however, may be omitted), a pinch of grated lemon-rind, a pinch of grated nutmeg, and a little pepper and salt. Mix these ingredients thoroughly, and bind the mixture together with the yolk of an egg. Butter a mould, put in the mince, and bake in a moderate oven. When done enough turn it upon a hot dish, and pour round, but not over it, some good brown gravy made of the bones and trimmings of the veal. Garnish with sippets, and send fried bacon to table on a separate dish. Time to bake the preparation, three-quarters of an hour. Probable cost, exclusive of the cold meat, 4d. Sufficient for three or four persons. Veal, Minced, with Fowl.— The white flesh of a boiled or roast fowl is very good mixed with minced veal. It should be seasoned and flavoured in the same way. A little lean ham is always an improvement to this dish. Veal, Minced, with Poached Eggs. — Cut the lean meat from the bones, and mince it finely with a small portion of lean ham, if it is to be had. Break up the bones, and stew them in as much water as will cover them, with a carrot, an onion stuck with two cloves, three or four outer sticks of celery, a bunch of sweet herbs, and a little pepper and salt. Simmer the gravy for an hour or more, strain, skim it, thicken with white thickening or with flour and butter kneaded together, and add a little milk or cream. Stir the sauce over the fire till it is smooth and thick, pour half of it into another saucepan, and add the minced veal to the remainder. Let it remain on the fire till the veal is thoroughly hot. It must not boil or the meat will be hard ; care must be taken, too, to keep it from burning. Pile the mince in the centre of a dish, lay poached eggs upon it, and garnish it round with small rolls of thin fried bacon. Pour a little of the sauce which was kept aside over the mince, and send the rest to table in a tureen. Time, one hour and a half to stew the gravy.