Veal Fricassee
Cut meat in small pieces, saute in melted butter. Cover meat with boiling water and cook slowly until meat is tender. Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice. Just before serving add one fourth cup cream, or two tablespoons butter.