Put into a saucepan the pieces of veal that will not slice into neat cutlets, rinse off with cold water, then fill up and boil about half an hour. Take up the meat and cut it all into neat pieces as near one size and shape as can be, put in another saucepan or other pan and pour the liquor it was boiled into it through a fine strainer. Put in a slice of salt pork, an onion, half blade of mace or half tea-spoon of powdered sage whichever may be at hand, for all are good seasonings for veal; boil half an hour longer, add sa!t and pepper and thicken with flour mixed with water. Then drop spoonfuls of dough on the surface, set in the oven and let cook about twenty minutes. Milk may be added to the liquor sometimes for a change, making a white stew and then there should be a little green, parsley in it.

The use of taking out the meat and cutting when half cooked is for the better appearance on the dishes, as the pieces keep their shape and may be placed two in a dish with a light dum-ling on top.