Modern cookery for private families

mixed with a small slice of butter, season the veal with a saltspoonful or more of salt, and half as much white pepper and grated nutmeg, or pounded mace; add the lightly-grated rind of half a small lemon; mix the whole well, put it into the gravy, and heat it thoroughly by the side of the fire without allowing it to boil; serve it with pale toasted sippets in and round the dish. A spoonful or two of cream is always an improvement to this mince. MINCED VEAL AND OYSTERS. The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold roast fillet or loin of veal, to heat it without allowing it to boil, in a pint of rich white sauce, or _béchamel_, and to mix with it at the moment of serving, three dozens of small oysters ready bearded, and plumped in their own strained liquor, which is also to be added to the mince; the requisite quantity of salt, cayenne, and mace should be sprinkled over the veal before it is put into the sauce. Garnish the dash with pale fried sippets of bread, or with _fleurons_[77] of brioche, or of puff-paste. Nearly half a pint of mushrooms minced, and stewed white in a little butter, may be mixed with the veal instead of the oysters; or should they be very small they may be added to it whole: from ten to twelve minutes will be sufficient to make them tender. Balls of delicately fried oyster-forcemeat laid round the dish will give another good variety of it. Footnote 77: _Fleurons_, flowers, or flower-like figures, cut out with tin shapes. Veal minced, 1 lb.; white sauce, 1 pint; oysters, 3 dozen, with their liquor; or mushrooms, 1/2 pint, stewed in butter 10 to 12 minutes. VEAL-SYDNEY. (GOOD.) Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool; mix with them then, two ounces of beef-suet shred very small,