Instructions

Make a nice stock with the bones and trimmings of the veal and some vegetables; strain, and take off the fat; put-the butter into a stew pan. When it is dissolved, stir in the flour, cook for a few minutes, add the stock, and stir until it boils; season nicely. Mince the veal finely, and when the gravy is cool, put in the meat and simmer very gently for 15 minutes. Some cold meat balls are nice warmed in the gravy. Have ready a slice of buttered toast. Dish the veal on this, lay on the top three poached eggs, and garnish with meat balls.