Veal Ragout

Take a breast of veal. Lay it in a baking kettle and cover with water.

Slice one onion, a little powdered sweet marjoram, salt and pepper, also a little clove. Let this boil slowly until tender, then pour off your liquor; then dredge it with flour and butter, place in the oven and baste with butter and water, sprinkling cracker crumbs over it.-Mrs William Edwards.