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Classic
Cook Books
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page 32
and cut the meat in slices. Put a pan on the fire with water in which stir a
handful flour and an egg. Pour on it the bouillon made by boiling the head. When
the gravy is done you put the meat in it together with some salt, pepper and
sherry wine to give it an agreeable flavor.
Veal steak.
Cut some slices from a thick calfs leg. Pound them well and strew some salt and
pepper over them. Melt a little butter in a frying pan over a hot fire, put the
veal in the pan and let heat through quickly on both sides. Then place the veal
with the butter in another pan, and when all the slices are done in
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