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Cutlets of Veal, with Oysters (Tion of the juices The time)

tion of the juices. The time is in accordance with the general rule. The parts boiled are usually the knuckle, the fillet stuffed as for roasting, and the breast with its sweetbread. Bacon or ham are eaten with it; and for sauce, either parsley and butter, or white sauce; or, by some people, onion sauce. The water in which veal is boiled makes good stock, with additions; but if milk is used it soon turns sour.