Blanquette of Veal or Lamb, with Mushrooms (Entrée)

• cold veal, ¾ lb.
• mushrooms, ¼ to ½ pint
• stewed in 1½

Slice very thin the white part of some cold veal, divide and trim it into scallops not larger than a shilling, and lay it into a clean saucepan or stewpan. Wipe with a bit of new flannel and a few grains of salt, from a quarter to half a pint of mushroom-buttons, and slice them into