flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1
tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced
lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom
ketchup.
_Mode_.--Cut the veal the same thickness as for cutlets, rather larger
than a crown-piece; flour the meat well, and fry a light brown in
butter; dredge again with flour, and add 1/2 pint of water, pouring it
in by degrees; set it on the fire, and when it boils, add the onion and
mace, and let it simmer very gently about 3/4 hour; flavour the gravy
with lemon-juice, peel, wine, and ketchup, in the above proportion; give
one boil, and serve.
_Time_.--3/4 hour.
_Seasonable_ from March to October.
SCOTCH COLLOPS, WHITE (Cold Meat Cookery).