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Roast Veal

(Italian method.) Bone, stuff, and tie a nice loin of veal, put it in a pan with 2 ounces of butter, 1/2 cup of water, and salt and pepper, then roast it 2 hours, basting often. Drain it, dip it in half a cup of white stock mixed with the yolk of an egg and some parsley. Dust it thickly with bread-crumbs and grated cheese, and bake it or brown it with a salamander. Serve with a border of potato croquettes.