bs._
on No. 503.

_Hashed Veal._--(No. 511.)

Prepare it as directed in No. 484; and to make sauce to warm Veal, see
No. 361.

_Hashed or minced Veal._--(No. 511*.)

To make a hash[318-*] cut the meat into slices;--to prepare minced veal,
mince it as fine as possible (do not chop it); put it into a stew-pan
with a few spoonfuls of veal or mutton broth, or make some with the
bones and trimmings, as ordered for veal cutlets (see No. 80, or No.
361), a little lemon-peel minced fine, a spoonful of milk or cream;
thicken with butter and flour, and season it with salt, a table-spoonful
of lemon pickle, or Basil wine, No. 397, &c., or a pinch of curry
powder.

*.* If you have no cream, beat up the yelks of a couple of eggs with a
little milk: line the dish with sippets of lightly toasted bread.

_Obs._--Minced veal makes a very pretty dish put into scollop shells,
and bread crumbed over, and sprinkled with a little butter, and browned
in a Dutch oven, or a cheese-toaster.

_To make an excellent Ragout of Cold Veal._--(No. 512.)

Either a neck, loin, or fillet of veal, will furnish this excellent
ragout with a very little expense or trouble.

Cut the veal into handsome cutlets; put a piece of butter or clean
dripping into a frying-pan; as soon as it is hot, flour and fry the veal
of a light brown: take it out, and if you have no gravy ready, make some
as directed in the note to No. 517; or put a pint of boiling water into
the frying-pan, give it a boil up for a minute, and strain it into a
basin while you make some thickening in the following manner: put about
an ounce of butter into a stew-pan; as soon as it melts, mix with it as
much flour as will dry it up; stir it over the fire for a few minutes,
and gradually add to it the gravy you made in the frying-pan; let them
simmer together for ten minutes (till thoroughly incorporated); season
it with pepper, salt, a little mace, and a wine-glassful of mushroom
catchup or wine; strain it through a tamis to the meat, and stew very
gently till the meat is thoroughly warmed. If you have any ready-boiled
bacon, cut it in slices, and put it in to warm with the meat, or No. 526
or 527.

Veal cutlets, see No. 90, &c.

_Breast of Veal stewed._--(No. 515.)

A breast of veal stewed till quite tender, and smothered with onion
sauce, is an excellent dish; or in the gravy ordered in the note to No.
517.

_Breast of Veal Ragout._--(No. 517.)

Take off the under bone