This should be thinner than beef-steak, and be done throughout. Few
persons are fond of rare veal. Broil upon a well-greased gridiron
over a clear fire, and turn frequently while the steaks are cooking.
Put into a saucepan four or five young onions minced fine, a great
teaspoonful of tomato catsup, or twice the quantity of stewed tomato,
a lump of butter the size of an egg, and a little thyme or parsley,
with a small teacupful of hot water. Let them stew together while the
steaks are broiling, thickening, before you turn the gravy out, with a
spoonful of browned flour. Add, if you please, a half-glass of wine.
Boil up once hard, and when the steaks are dished, with a small bit of
butter upon each, pour the mixture over and around them.
Spinach is as natural an accompaniment to veal as are green peas to
lamb.