A recipe for making veal in white sauce – 2 lbs. Neck of Veal–10d. 2 oz. Butter. 1 oz. Flour Salt and Pepper 1 Egg. 3/4 pint Milk. 1 Onion 1 fagot of Herbs 1 dozen Peppercorns Lemon Juice. . . 31/2 d. Time–One Hour and a Half. Put the butter into a saucepan, and when it is melted stir in the flour and cook well, but do not brown. Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils. Cut the meat into cutlets, lay them in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish. Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk. Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens; strain over the meat, and serve. A few very small fat rashers of bacon rolled up and fried are a great improvement to this dish.