Braised Veal.
The breast is a good piece for this purpose. Put three or four spoonfuls of sweet dripping in a broad saucepan, and when hot, lay in the veal and fry on both sides. Pour over it two cupfuls of broth, taken from your soup; a minced onion and a couple of sliced tomatoes. Cover and stew forty-five minutes. Take out the veal and keep warm, while you strain and skim the gravy, and return to the pot with pepper, salt, and minced summer savory, also, a pinch of mace, a lump of sugar, and a pinch of grated lemon-peel. Put back the meat, and stew half an hour more. Lay on a dish, thicken the gravy, boil once, and pour over the veal.