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Ragout of Veal

Reheat two cups cold roast veal, cut in cubes, in one and one-half cups brown sauce seasoned with one teaspoon Worchestershire sauce, few drops of onion juice, and a few grains of cayenne. To extract juice from onion, cut a slice from root end, draw back the skin, and press onion on a coarse grater, working with a rotary motion. Gyda Finstad.