Take the remains of a cold roast of veal fillet, shoulder, or breast,
and cut all the meat from the bones. Put the latter, with the outside
slices and the gristly pieces, into a saucepan, with a cup of cold
water, some sweet herbs, pepper, and salt. If you have a bit of bacon
convenient, or a ham-bone, add this and omit the salt. Stew all
together for an hour, then strain, thicken with flour, return to the
fire, and boil five minutes longer, stirring in a tablespoonful of
butter.
Meanwhile, mince the cold veal, and when the gravy is ready put
this in a little at a time. Let it _almost_ boil, when add two
tablespoonfuls of cream, or three of milk, stirring all the while.
Lastly, squeeze in the juice of a lemon, and a moment later half a
glass of Sherry or Madeira wine.
The mince-meat should be dry enough to heap into a shape in a flat dish
or chafing-dish. Lay triangles of buttered toast about the base of the
mound, and on the top a poached egg.
The remains of cold roast beef treated in this manner, substituting for
the toast balls of mashed potato, will make a neat and palatable dish.
Send around spinach or stewed tomatoes with minced veal; scraped
horseradish steeped in vinegar with the beef.