11.   Add the butter, garlic, Sherry and parsley, and mix gently until the butter melts.

12.   Add the butter, set the pan over moderately low heat, and stir until the butter melts.

13.   Add the remaining butter and oil to the pot, let the butter melt and brown the remaining veal.

14.   Add the vinegar and butter to the pan, and stir until the butter melts.

15.   Add rum and butter, stirring until butter melts.

16.   After the butter has melted, remove dish from oven.

17.   Bring to a boil, and, when butter has melted, remove pan from heat.

18.   Butter melts on contact.

19.   Cook until butter melts.

20.   Cook over medium heat until butter melts.