Strain the liquid from the veal and bones and remove the fat.
Pour this into the liquid and add the sugar and the juice of the lemon.
During the cooking some of the liquid in the jars evaporates.
Then examine the meat to see how much of the liquid has evaporated.
Add the remainder of the liquid and stir in half of the flour.
Then the dry ingredients are combined and sifted into the liquid.
They had ignominiously perished, and had given color to the liquid.
Dorothea was holding a torch, the liquid droppings of which fell upon her hands.
When the meat has dissolved into shreds, strain it, and return the liquid to the pot.
Repeat this every day; first pouring off the liquid of the day before.