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VEAL, BREAST OF (a la Chipolata)

Bone, roll, braise, and dish the veal according to the directions given in VEAL, BREAST OF, ROLLED AND BRAISED. Place round it a chipolata ragout (see GARNISH, CHIPOLATA FOR), omitting any of the ingredients that are difficult to procure. A little bacon should be served with the veal, either in the garnish or on a separate dish.