Braised Breast of Veal.
- Ingredients—3 or 4 lb. of breast of veal.
- Some veal stuffing.
- Some good second stock.
- Carrot, turnip, onion.
- Sprig of parsley, thyme, marjoram.
- 1 bay leaf.
Method.—Remove the bones from the veal, and put the stuffing in it.
Roll the veal round it, and sew it or tie it securely with twine.
Put the vegetables, cut in small pieces, in the bottom of a stewpan.
Place the veal on them, and pour in sufficient stock to come half-way up it.
Put the lid on the stewpan, simmer gently until the veal is quite tender, allowing half an hour to each pound and half an hour over.
Then put the veal on a baking-sheet, and put in a quick oven to brown.
Strain the stock into a large stewpan, and boil it rapidly down to a glaze.
Put the veal on a hot dish, remove the string, and pour the glaze over it.
Place round the veal some carrot and turnip, cut in fancy shapes and cooked separately.