Ragout of leftover roast veal

(Recipe #85, pages 95 – 96)

Sweat 1–2 finely sliced onions in butter or fat from the roast until they begin to brown, then brown a spoonful of flour and add a few cups of water, broth from the roast, diced pickles, pepper, and salt. When the pickles are soft, heat slices of the leftover roast in the pan. As already noted, overcooking will make the meat tough.

Translated by David Green.

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