any sauce you like; put in the slices of meat, and warm them by gently simmering. Garnish with forcemeat balls, curled slices of bacon, or fried bread, in sippets, or brain cakes.
Soak a large head, with the skin on, in hot water, then parboil it, in sufficient water to cover it, with a bunch of sweet herbs, 2 onions and a carrot; and after it has boiled to throw up the scum, simmer it gently half an hour. Then take the head out and let it get nearly cold before you cut it up. Take out the black parts of the eyes, and cut the other part into thin round slices, the gristly parts of the head into strips, and the peeled tongue into dice or square bits. Put the bones and trimmings of the head back into the stew-pan, and keep it simmering by the fire. Fry some minced eschalot or onion, in plenty of butter dredged with browned flour; then put it into a clean stew-pan, with all the cut meat, toss it over the fire a few minutes, then strain into it, a sufficient quantity of the stock to make the dish a stew-soup; season with pounded mace, pepper, salt, and a pint of Madeira; simmer it very slowly, till the meat is done, add a large spoonful of catsup or soy, a little chopped basil, tarragon and parsley. It must be skimmed before it is served; add the juice of a lemon, and pour it into a tureen. Forcemeat balls may be used as garnish: this is made richer by a cow heel, and also, by sweetbreads parboiled, or oysters and anchovies being added.
Cold veal is generally used to mince, but undressed meat is the most savoury. Mince it finely, only the white part, and heat it in a little broth, or water (a piece of butter rolled in flour, if the latter), salt, white pepper, pounded mace, and plenty of finely chopped or grated lemon peel; when warm, put to it a small coffee-cupful of hot cream, and serve with sippets round the dish. This preparation does for patties or cecils or scallops, the same as directed for beef.—You may mix with the mince some stewed mushrooms. Veal may be hashed the same as beef; adding to the gravy, mace, nutmeg, and lemon peel.
