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Veal, Braised

Take about three pounds of veal--the middle of the loin or the best end of the neck will be the most suitable for the purpose. Cut the bones short, and chop off the chine-bone close to the meat. Take a small bright saucepan, and rub the bottom quickly three or four times across with a clove of garlic. Lay two or three thin slices of lean bacon or ham in the bottom of the saucepan, and place the veal upon these. Add a carrot, an onion stuck with two cloves, a tea-spoonful of chopped mushrooms, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, a little pepper, and salt if the bacon is not already sufficiently salted. Place thin slices of fat bacon upon the veal, and pour upon it half a pint of cold stock or of water. Cover the pan closely, and simmer the meat as gently as possible till done enough. Take up the veal, put it on a hot dish, and place it in the oven for a short time to keep hot. Skim the gravy, and rub it, with the ham, vegetables, etc., through a fine hair sieve. Let it boil up, stir a wine-glassful of Madeira into it, pour it upon the veal, and serve very hot. If a superlative dish is required, before dressing the meat cut off the skin of the veal, but not too closely. Spread two ounces of butter on the meat and lay on the butter three fresh truffles which have been cleaned and cut into thin slices. Place the skin in its original position, and sew it on with coarse twine. Proceed as before. Probable cost, veal, 11d. per pound. Sufficient for six or seven persons.