Veal Collops with Tomato Sauce.
Cut three pounds of meat from your veal knuckle, and this into pieces two inches long and one wide. Flatten with the side of a hatchet; flour well, and fry in dripping, with half of a sliced onion. Put a cup of your soup-stock into a saucepan, season well, and lay in the collops. Have ready a cup of tomato sauce, rubbed smooth through a colander, and seasoned. When the collops have stewed ten minutes in the broth, add a tablespoonful of the sauce, and the same quantity, at intervals of five minutes, until all is used up. Be careful to follow these directions implicitly. When the sauce is all in, put in a tablespoonful of butter rolled thickly in browned flour. Simmer five minutes, and serve in a deep dish.