Any part of pork or veal is good done in this way. Take your pieces of meat and fry them in butter till they are a good golden brown color. Put them in a pan, covering them with water, and adding a sliced onion, a bay leaf, a whole carrot, a leek, pepper, salt,—let it all simmer gently over a slow fire till the meat is cooked but not boiled. Take the pieces from the liquor and pass it through a sieve. Mix a little rice flour in a cup of cold water, stirring well. Drop in the juice of half a lemon and the beaten yolk of an egg, which stir round quickly. Put in the meat again for a moment and serve it with boiled potatoes.