Trim off all surplus fat and bone from the breast of veal, and cut the meat into neatly shaped pieces; dredge these with flour, and put them in a sauce pan with butter enough to prevent burning. Cover, and let it steam in its own vapors thirty minutes; then add a pint of soup-stock or water and let it cook slowly. Scrape and cut into narrow strips as much oyster plant as you have meat in bulk; add to it the meat, with salt, a few whole white peppers, a dash of nutmeg and a teaspoonful of grated lemon-peel. Add a little more stock if a liberal quantity of sauce is desired. Cover the dish and simmer until tender, allowing forty minutes for the vegetables to cook, care being exercised that they are not cooked too much. Remove the pan to the back of the range; take out a gill of the liquid, and add to it the beaten yolks of three eggs. Pour this over the contents of the sauce pan, let it stand a few minutes longer. Serve. Garnish the dish with slices of lemon, triangular croutons and sprigs of parsley.

E. G. R.