Part 1 — VEAL À LA CRÊME
Reading edition
Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours.
Roast it with butter, pepper and salt, with a few slices of onion. Baste it well, and when it is finished crush the onions in the gravy and add some cream. Mix together with flour so as to thicken.
[Mdlle. Spreakers.]