Excellent Minced Veal
Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add two or three small young onions, chopped small, a tea-spoonful of sweet marjoram leaves rubbed from the stalks, the yellow rind of a small lemon grated, and a tea-spoonful of mixed mace and nutmeg powdered. Mix all well together, and dredge it with a little flour. Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh butter. Stir it well, and let it stew till thoroughly done. If the veal has been previously cooked, a quarter of an hour will be sufficient. It will be much improved by adding a pint or more of small button mushrooms, cut from the stems, and then chopped small. Also, by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire.