Veal With Gravy Recipe

(Vitella in guazzetto)

First take about one pound of veal and tie it well. Then cover the

bottom of the saucepan with some thin slices of corned beef and a piece

of butter. Over this place half a lemon cut in four thin slices from

which the skin and the seeds must be removed. Over all this put the veal

which must be well browned on all sides, but care must be taken not to

burn it on account of the small quantity of liquid. Afterward, remove

the superfluous fat and pour over a cup of hot milk, that has boiled.

Cover the saucepan and complete the cooking. Before serving rub the

gravy through a sieve.