Diced roast veal with raisins

(Recipe #84, page 95)

Cut roast veal into small dice, heat butter and make a roux with some white bread crumbs or flour, add bouillon or water, broth from the roast, 1 glass of wine, some lemon peel, mace, and salt, plus a large quantity of raisins. Cook the sauce until the raisins are soft and then warm the meat in it.

Translated by David Green.

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