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Veal, Ragout Of

Cut some neat slices from a knuckle of veal, season with pepper and salt and dredge with flour, and fry in butter until of a pale brown. Then put them into a saucepan with a pint of hot, rich white stock, and simmer very gently for two hours. Take out the meat, and thicken the gravy. Add a table-spoonful of tomato sauce, the same of ketchup, and the juice of half a lemon. Give one boil up put back the meat for a few minutes, and serve hot.