Veal Fricassee
Cut meat in small pieces, sauté in melted butter.
Cover meat with boiling water and cook slowly until meat is tender.
Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice.
Just before serving add one fourth cup cream, or two tablespoons butter.
Serve veal in center of hot platter and surround with hot sauce.
Garnish with parsley.
Dumplings may be served with this fricassee, in which case it is ordinarily called a stew.