Another recipe (for ragout of leftover roast veal)

(Recipe #86, page 96)

Brown a few sliced onions lightly in a generous amount of butter or fat from the roast, add a large spoonful of flour and stir until it has browned, then add some water and white vinegar, a few bay leaves, some allspice, sliced pickles, sugar, and salt, and finally cut-up pieces of the roast; include the bones, also chopped into pieces.

Cooking time ½–¾ hour.

Translated by David Green.

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