185. Breast Of Veal Stewed

Put it into the stew-pan with some white stock, not much, add a glass of sherry, a few mushrooms, a bunch of sweet herbs, three onions, pepper, and salt. Stew till tender, strain the gravy, and send to table garnished with force-meat balls.

186. Boiled Breast Of Veal

Put it into plenty of cold water, let it come to a boil, keep the scum cleared as often as it rises, when it boils add a bunch of parsley, a few blades of mace, a small bunch of sweet herbs, twenty or thirty white peppers, stew an hour and a quarter, send to table with a nice piece of bacon, and parsley and butter.

187. Breast Of Veal Ragout

Divide the breast lengthways in two, cut each piece into portions of a reasonable size, put them into a pan with boiling butter, fry a clear brown, lay the pieces in a stewpan with sufficient veal broth to cover them, throw in a small faggot of sweet herbs and parsley, two onions, one large blade of mace, half a dessert spoonful of allspice, and the peel of a lemon, season with pepper and salt, cover close, and stew an hour and a half, or longer if the meat requires it; take it off and strain the gravy, remove the fat, keep the veal closely covered, and in a small stewpan put a little butter and flour, pour in the strained gravy gradually, let it come to a boil, remove any scum that may rise, pour in a glass of sherry or Madeira, two table-spoonfuls of Harvey's sauce or mushroom ketchup, and squeeze in the juice of half a lemon; boil it up, place the veal in a deep hot dish, pour the gravy over it, and serve.

188. Breast Of Veal - Forced

After taking out the tendons and all the rib bones, flatten and trim the veal, spread it all over with forcemeat, sprinkle over it, if you have got it, a little chopped truffle or mushrooms, sprinkle a little pepper and salt over it, then roll it tightly up and tie it, then put it into a cloth and stew it for several hours, take it up, and take off the cloth and strings; dry it and glaze it, put some good sauce.