Stewed Breast of Veal with Mushroom Sauce.
Trim neatly; take out the largest bone, and fill the cavity with a good force-meat. Skewer into a compact shape. Lay in a frying-pan with three tablespoonfuls of butter, and brown on both sides. Line the bottom of a large saucepan with slices of pork, pepper them, and lay in the veal. Cover tightly, and heat very slowly, one hour, without opening the pot. Then turn the meat, add half a can of chopped mushrooms, and half a Bermuda onion, sliced, with a cup of boiling water. Cover again, and cook for another hour—never fast. The meat should be cooked almost wholly in its own steam. Turn again, and simmer fifteen minutes. Take up the meat, thicken the gravy with browned flour, wet with cold water, adding a little boiling water, if needful; boil up, and pour over the veal. If these directions be exactly followed, this dish will be excellent.