FRENCH STEW OF VEAL.
66. Boil a knuckle of veal in just enough water to cover it, with a little salt. When the veal is tender pour off the water it was boiled in and save it. Cut the veal in small pieces and put it in a pan with the water it was boiled in. Add to this two hard boiled eggs, chopped very fine, a table spoonful of allspice in grains, (which should be crushed but not broken fine) a quarter of a pound of butter, a little mace and pepper, and salt to the taste. Stir two table spoonsful of flour smoothly in a little water, and pour into it. Set it over the fire, let it boil for two or three minutes, pour in two glasses of wine, and serve it hot.