When there is neither gravy nor broth at hand, the bones and trimmings of the meat must be boiled down to furnish what is required for the mince. As cold meat is very light in weight, a pound of the white part of the veal will be sufficient for a dish, and for this quantity a pint of gravy will be needed. Break down the bones of the joint well, add the trimmings of the meat, a small bunch of savoury herbs, a slice or two of carrot or of celery, a blade of mace, a few white peppercorns, and a bit or two of lean ham, boiled, or unboiled if it can be had, as either will improve the flavour of the mince. Pour to these a pint and a half of water, and stew then gently for a couple of hours; then strain off the gravy, let it cool, and clear it entirely from the fat. Cut the white part of the veil small with a very sharp knife, after all the gristle and brown edges have been trimmed away. Some persons like a portion of fat minced with it, others object to the addition altogether. Thicket the gravy with a teaspoonful and a half of flour smoothly mixed with a small slice of butter, season the veal with a salt spoonful or more of salt, and half as much white pepper and grated nutmeg, or pounded mace; add the lightly-grated rind of half a small lemon mix the whole well, put it into the gravy, and heat it thoroughly by the side of the fire without allowing it to boil; serve it with patoasted sippets in and round the dish. A spoonful or two of cream is always an improvement to this mince.