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 ⅛ lb. of butter

 ½ cup sweet or sour cream

 Salt, pepper

 1½ cups of water

 2 tbsps. of flour

Preparation:

Remarks:

No. 2—WARMED UP VEAL ROAST.

Quantity for 6 Persons.

 1½ lbs. of veal roast

 ⅛ lb. of butter

 ⅛ lb. of sardines

 1 tbsp. of capers

 Some salt

 Juice of ½ lemon

 Left over gravy

 For the gravy, 1 tsp. of flour

Preparation:

The gravy is usually thin, therefore add the flour and serve with the roast; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for ¾ hours. The meat is served in the mold, the gravy heated and served with it.

No. 3—VEAL ROAST WITH POTATOES.

Quantity for 6 Persons.

 1 lb. of veal roast

 Salt

 1 pinch of pepper

 ¼ onion

 Left over gravy

 4 big, raw potatoes, peeled and cut into thin slices

Preparation:

The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.