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Quick Veal-and-Sago Soup

1b. lean veal, chopped I carrot cut in pieces I small onion I egg Soup celery and parsley 2 tablespoonfuls sago 1½ cups scalded milk Salt and pepper I Cover veal with cold water, add carrot, onion, celery, parsley, salt, and pepper. Heat gradually and boil one hour. Strain. Soak sago in water half an hour, strain, add to soup, and cook until sago is clear. Add milk and more seasoning if necessary. Beat egg, place in tureen, pour soup over it, stirring well.

Veal on Toast Cut cold roast veal into small pieces. Prepare slices of crisp, dried toast and place on a platter in the oven. Take some of yesterday's left-over veal gravy, thin it with an equal quantity of hot water, and pour into a frying-pan. Let the gravy の boil. Just before serving add the cold veal; heat thoroughly, but do not boil. Place meat on the toast, pour gravy around it, and garnish dish with thin slices of lemon.