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Veal, Roast, Sauce For

Brown sauce is generally served with roast real (see VEAL, GRAVY FOR), but clear brown gravy, melted butter coloured with ketchup, tomato, sorrel sauce, and bechamel are also served with it. Or a sauce may be prepared as follows. Mince an anchovy, and boil it with a minced shallot in good stock till the anchovy is dissolved. Strain the liquor, stir into it a dessert-spoonful of lemon-juice and a glassful of port, let it boil, then mix it with the gravy in the pan. Time, about twenty minutes to simmer the gravy.