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Cold Veal Dressed with White Sauce

Boil one pint milk and thicken it a little with one teaspoon ful flour, wet with cold water. When well boiled, put it very thin slices of veal, and simmer slowly for fifteen minutes.

Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter.

Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish.--Mrs. G. P.