Minced Veal

Ingredients

• 1 moderate sized onion, sliced
• 1 small carrot, sliced
• ½ turnip, sliced
• Slices of mutton, about 4 inches square and ¼ inch thick
• Butter for frying
• Gravy from stewed beef and vegetables
• 1 teaspoon flour
• 1 tablespoon gravy
• 1 teaspoon mushroom catsup
• 2 teaspoons port wine
• Cayenne pepper to taste
• Toasted bread for garnish

Directions

1. In a frying pan, lightly brown the onion, carrot, and turnip for about 2 hours.

2. Cut the mutton into neat slices, trimming off gristle and sinews.

3. If the mutton is underdone, fry the slices in a little butter.

4. Strain the gravy from the beef and vegetables into a stewpan and add the mutton slices.

5. Let the mutton gradually absorb the gravy for about an hour before serving.

6. Skim off the fat from the gravy, then mix 1 teaspoon of flour with 1 tablespoon of the gravy.

7. Add the flour mixture to the hash along with mushroom catsup and port wine.

8. Sprinkle cayenne pepper over the dish and garnish with toasted bread.