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VEAL (a la Bourgeoise)

Take about three pounds of the fillet, loin, or neck of veal. Cut it into neat pieces, and fry these in a little butter till they are brightly browned on both sides. Add two slices of lean bacon, three carrots, three onions (each with a clove stuck in it), a large bunch of herbs, a blade of mace, and pepper and salt to taste. Pour over all as much boiling stock or water as will barely cover the ingredients, and simmer all together very gently until the meat is done enough. Take it out, skim the sauce, strain it, and boil quickly to reduce it; then add a spoonful of sugar browning to colour it, and, if liked. A little tomato sauce and ketchup to impart flavour. Put the meat on a dish, trim the carrots to a neat shape and place them round it, pour a part of the gravy over the veal, and serve the rest in a tureen. A pint of fresh green peas and two pounds or more of new potatoes should be cooked separately, and served with the veal. If liked, the veal, instead of being cut up into pieces, may be evenly larded in the grain of the meat with strips of fat bacon, and dressed whole. If a calf's foot is boiled with the veal it will much improve the gravy. Time to simmer the veal, two hours if it is cut up, three hours if in one piece. Probable cost, 4s. to 5s. Sufficient for five or six persons.