Beef or Mutton Lobscous.

Mince, not too finely, some cold roasted beef or mutton. Chop the
bones, and put them in a saucepan with six potatoes peeled and sliced,
one onion, also sliced, some pepper and salt; of these make a gravy.
When the potatoes are completely incorporated with the gravy, take out
the bones and put in the meat; stew the whole together for an hour
before it is to be served.

1143. Beef Rissoles.

Mince and season cold beef, and flavour it with mushroom or walnut
ketchup. Make of beef dripping a very thin paste, roll it out in thin
pieces, about four inches square; enclose in each piece some of the
mince, in the same way as for puffs, cutting each neatly all round;
fry them in dripping to a very light brown. The paste can scarcely be
rolled out too thin.

1144. Veal Minced.

Cut veal from the fillet or shoulder into very small dice; put into
veal or mutton broth with a little mace, white pepper, salt, some
lemon peel grated, and a tablespoonful of mushroom ketchup or mushroom
powder, rubbed smooth into the gravy, Take out some of the gravy when
nearly done, and when cool enough thicken it with flour, cream, and a
little butter; boil it up with the rest of the gravy, and pour it over
the meat when done. Garnish with bread sippets. A little lemon juice
added to the gravy improves its flavour.

1145. Veal dressed with White Sauce.

Boil milk or cream with a thickening of flour and butter; put into it
thin slices of cold veal, and simmer it in the gravy till it is made
hot without boiling. When nearly done, beat up the yolk of an egg,
with a little anchovy and white sauce; pour it gently to the rest,
stirring it all the time; simmer again the whole together, and serve
it with sippets of bread and curled bacon alternately.

1146. Veal Rissoles.

Mince and pound veal extremely fine; grate into it some remains of
cooked ham. Mix these well together with white sauce, flavoured with
mushrooms: form this mixture into balls, and enclose each in pastry.
Fry them in butter to a light brown. The same mince may be fried in
balls without pastry, being first cemented together with egg and
breadcrumbs.

1147. Mutton Hashed.

Cut cold mutton into thin slices, fat and lean together; make gravy
with the bones whence the meat has been taken, boiling them long
enough in water, with onion, pepper and salt; strain the gravy, and