The Book of Household Management by Mrs. Beeton

young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas. _Mode_.--Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the peas and potatoes, boiled _separately_; put them with the veal, and serve. _Time_.--2 hours. _Average cost_, 2s. 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_ from June to August with peas;--rather earlier when these are omitted. SCOTCH COLLOPS (Cold Meat Cookery).