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VEAL, FRICASSEE OF (another way.)

Cut two pounds of veal into neat pieces free from skin, bone, or fat. Melt a slice of butter in a saute-pan, put in the veal, and cook it very gently for five minutes, being specially careful that it does not acquire any colour. Pour on as much stock, or milk and stock, as will cover the veal, and simmer gently for about twenty minutes, or until quite tender. Flavour with mace, salt, and white pepper, and add half an inch of lemon-rind, if liked. Thicken the sauce with cornflour, and add a quarter of a pint of good cream, then take the sauce off the fire, and let it cool. Beat the yolks of two eggs. Mix a little of the sauce with them, add them gradually to the rest, and shake the pan over the fire for a minute or two. Serve the preparation on a hot dish, and garnish with slices of lemon. Time, three-quarters of an hour.