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If you have no left over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.

No. 4—VEAL ROAST RAGOUT—BROWN.

Quantity for 6 Persons.

 1½ lbs. of veal roast

 ½ pt. brown gravy

 1½ tsps. sugar

 1¼ tbsps. vinegar, (preferably wine vinegar)

 1 tbsp. butter

 2 gherkins or 4 sweet-sour pickles

 1½ tbsps. of small pearl onions; pickled ones preferred

Preparation:

No. 5—SHELLS FILLED WITH VEAL ROAST.

Quantity for 6 Persons.

 ½ lb. veal roast

 1½ tbsps. of butter

 2 tbsps. of flour

 Salt, pinch of pepper

 3 tbsps. of white wine

 Juice of ½ lemon

 ½ cup of cream

 1 cup of bouillon or water and ¼ tsp. meat extract

 ½ tbsp. of Parmesan cheese, grated

 1 tbsp. of rolls, grated

Preparation:

Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once.