LOIN OF VEAL BRAISED.
Bone about four pounds of a loin, by taking away all the bones, and flatten it out with a mallet wet in cold water. Make a veal stuffing of six ounces of bread-crumbs, three ounces of suet, one egg, and a few sweet herbs; lay this mixture into the centre of the veal, fold it over in a roll, and tie it tightly. Put on a sauce-pan with three slices of bacon, sliced carrot and turnip, and half an onion. Lay the roll of veal on the top of the vegetables till browned. Cover with a tight cover, and let it braise gently on a slow fire. About a cupful of hot water may be added when the veal is browned. When cooked, dish it up, and reduce the gravy it has been stewed in to a half cup. Time for cooking, two hours. Garnish with tomatoes or glazed onions.