Take about eight pounds of the breast of veal, put your knife about half an inch under the skin, and open it about three parts of its width all the way down, then prepare some veal stuffing, and lay it in the opening you have made about one inch in thickness, sew it up, and proceed as receipt for shoulder.

Should half the size of either the above dishes be required, use but half the vegetables in proportion, and stew half an hour less.

The Chump, Small Shoulder, or pieces of the fillet may be dressed in the same way, but must be larded, like the neck.

All the above joints may be stewed in the same way, with less vegetables, and served with sauces (Nos. 131, 135); the gravy in which they are stewed will always be useful in the kitchen, or may be reduced and served with the joint.