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(Introductory Remarks.) - (The Jewish Manual)

Cut a breast of veal in pieces, fry them lightly and put them into a
stewpan with a good beef gravy, seasoned with white pepper, salt, a
couple of sliced onions (previously browned in a little oil), and a
piece of whole ginger, let it simmer very slowly for two hours taking
care to remove the scum or fat, have ready some rich forcemeat and
spread it about an inch thick over three cold hard boiled eggs, fry
these for a few moments and put them in the saucepan with the veal;
before serving, these balls should be cut in quarters, and the gravy
rendered more savory by the addition of lemon juice and half a glass
of white wine, or a table-spoonful of walnut liquor, if the gravy is
not sufficiently thick by long stewing, a little browned flour may be
stirred in.

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