COLD VEAL.
Cut the meat in slices and serve them on a dish, arranged according to fancy, and serve with a piquante, poivrade, Mayonnaise, Provençale, ravigote, or rémolade sauce. It may also be decorated and served like cold mutton, in vinaigrette.
Another way.—Put a piece of butter the size of an egg in a stewpan and set on a good fire, mix in when melted two teaspoonfuls of flour, stir till of a brownish color, when add a saltspoonful of chopped parsley, four leaves of tarragon, salt, pepper, and half a pint of broth (more or less of the above according to the quantity of meat you have left), boil the whole fifteen minutes; then, if what you have left is from an entire piece, cut it in slices, lay them in the pan, and serve when warm enough, as it is.
If what you have left is in pieces or slices, you merely place them in the pan and serve with the sauce when warm.