the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1
carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white
pepper to taste, a very little cayenne, rather more than 2
tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1
tablespoonful of mushroom ketchup, forcemeat balls.
_Mode_.--Cut the meat into neat slices, and put the bones and trimmings
into a stewpan with the above proportion of liquor that the head was
boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of
lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour,
or until the gravy is reduced nearly half. Strain it into a clean
stewpan, thicken it with a little butter and flour, and add a flavouring
of sherry, lemon-juice, and ketchup, in the above proportion; season
with pepper, salt, and a little cayenne; put in the meat, let it
_gradually_ warm through, but not boil more than _two_ or _three_
minutes. Garnish the dish with forcemeat balls and pieces of bacon
rolled and toasted, placed alternately, and send it to table very hot.
_Time_.--Altogether 1-1/2 hour.
_Average cost_, exclusive of the remains of the head, 6d.
_Seasonable_ from March to October.
VEAL COLLOPS (an Entree).