young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades
of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a
few new potatoes, 1 pint of green peas.
_Mode_.--Cut the veal into cutlets, trim them, and put the trimmings
into a stewpan with a little butter; lay in the cutlets and fry them a
nice brown colour on both sides. Add the bacon, carrots, onions, spice,
herbs, and seasoning; pour in about a pint of boiling water, and stew
gently for 2 hours on a very slow fire. When done, skim off the fat,
take out the herbs, and flavour the gravy with a little tomato sauce and
ketchup. Have ready the peas and potatoes, boiled _separately_; put them
with the veal, and serve.
_Time_.--2 hours. _Average cost_, 2s. 9d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from June to August with peas;--rather earlier when these
are omitted.
SCOTCH COLLOPS (Cold Meat Cookery).