Required: About two pounds of cooked veal.
One and a half ounces of butter.
One and a half ounces of flour.
One teaspoonful of lemon-juice.
A small blade of mace.
A sprig of parsley.
Salt and pepper.
Sippets of toast.
Slices of lemon
Put the milk-and-water into a saucepan with the cloves, mace, two teaspoonfuls of grated onion, and the parsley. Simmer these for five or six minutes. Meantime, cut the veal into large squares, removing all brown pieces. Melt the butter in a saucepan, stir in the flour smoothly, gradually strain in the hot milk-and-water, stirring all the time. Allow the sauce to re-boil; then cool it down for a minute or two to check the boiling, and add the veal, seasoning, and strained lemon-juice. Put the pan by the side of the fire, and let the veal become thoroughly hot; but it must not boil, or it will harden. Serve it in a hot dish, with rolls of fried or toasted bacon, slices of thinly cut lemon and neat sippets of toast round the edge of the sauce as a garnish.