Ragoût of Veal.

5 lbs. of knuckle of veal.
1 onion.
2 stalks of celery.
Bunch of sweet herbs.
Juice of tomatoes set aside yesterday.
Juice of half a lemon.
1 tablespoonful of butter.
2 tablespoonfuls of browned flour.
¼ lb. of streaked fat pork.
Pepper and salt.

Crack the bones, when you have taken the meat off, and put them into a saucepan with the minced onion, celery, and herbs, with a quart of water. Stew slowly until the liquor has boiled down to a pint. Meanwhile, cut the veal into neat slices, and fry until they begin to brown, in some good dripping. Strain the gravy made from the bones and vegetables over this, and put all on to stew, adding the tomato-juice, pepper, and pork, the last cut up fine. Simmer, with the lid on, for two hours. Then add the browned flour, wet up in cold water, salt, if needed, the butter and lemon-juice. Boil up once, and dish.