Sauce for Veal Balls

Josephine Nicaud

Make a brown with a nice piece of tender young veal, say one pound. Cut in pieces about half an inch thick, to which you add small pieces of fresh ham, well browned, a few slices of tomatoes well fried, and a little onion. Add to this half a cupful of soup or stock. Let it simmer slowly for half an hour. Then add your veal balls, freshly fried. Let them all simmer together until ready to serve. To be eaten with very hot rice. Sweetbreads can be put in this same sauce. When they have been thoroughly prepared, cook them, and baste in this sauce over a slow fire, and they come out a golden color. They are delicious when so cooked. Cold, eaten with lettuce salad, with French dressing.

From page 36 of the 1904 edition.

Original page from the book