Remove the breaded veal from the pan, and place on a hot platter. (Keep in a warm place.) Loosen all the small pieces of crackers and meat (if there are any) from the bottom of the pan. If there is no fat left, add butter. Allow the fat to get hot, and add flour and salt. Mix well with the heated fat, and allow to brown. Stir constantly, and add the water. Mix well, and add one-fourth cup of milk. Allow to cook one minute, stirring constantly. If a thinner sauce is desired, add another one-fourth of a cup of milk. If a thicker sauce is desired, allow to cook for two minutes.
Bettina's Steamed Fig Pudding (Four portions)
1 C-flour
½ t-soda
½ t-ginger
2/3 t-cinnamon
¼ t-nutmeg
½ C-molasses
½ C-milk
½ C-suet, chopped fine
1/3 C-chopped figs
1/3 C-stoned raisins
1/3 t-lemon extract
Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. Add the figs, raisins, molasses and milk. Stir well. Add the lemon extract. Fill a well-buttered pudding mould two-thirds full. Steam an hour and a half, with the water boiling. Serve hot with foamy sauce.
Foamy Sauce (Four portions)
1 egg
½ C-sugar
½ C-hot water
1 T-lemon juice or 1 t-lemon extract
Beat the egg vigorously. Add the sugar and mix well. Add the hot water and stir vigorously. Add the lemon juice. Serve, (This sauce may be reheated if desired.)