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Sauce for Veal Cutlets

Two tablespoons of dripping, one-quarter cup of flour, one pint of stock or water and stock, one teaspoon or more of Worcestershire, two tablespoons of chopped parsley, one-half teaspoon of salt, one-eighth teaspoon of pepper. Prepare as a brown sauce, pour over cutlets and cook at low temperature for one hour, or until tender. - Mrs B. M. Chadbourn.