Take some cold veal, cut it into slices, and mince it very finely
with a chopping-knife. Season it to your taste with pepper, salt,
sweet marjoram rubbed fine, grated lemon-peel and nutmeg. Put the
bones and trimmings into a sauce-pan with a little water, and
simmer them over hot coals to extract the gravy from them. Then
put the minced veal into a stew-pan, strain the gravy over it, add
a piece of butter rolled in flour, and a little milk or cream. Let
it all simmer together till thoroughly warmed, but do not allow it
to boil lest the meat having been once cooked already, should
become tasteless. When you serve it up, have ready some three-cornered
pieces of bread toasted and buttered; place them all
round the inside of the dish.
Or you may cover the mince with a thick layer of grated bread,
moistened with a little butter, and browned on the top with a
salamander, or a red hot shovel.