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VEAL, BREAST OF, RAGOUT OF (another way)

Take about four pounds of the breast of veal. Divide this into pieces convenient for serving, and fry them to a light brown in hot fat. Drain them, put them into a stewpan, cover with stock made from bones, and put with them a large onion stuck with two cloves, half a blade of mace, a handful of parsley, a sprig of thyme, a small roll of thin lemon-rind, five or six bruised allspice, and a little pepper and salt. Cover the saucepan closely, and let its contents simmer very gently till the veal is tender. Strain a pint of the gravy, or more if required, into a separate saucepan, and put the first one by the side of the fire that the meat may keep hot. Thicken the gravy with brown thickening, and flavour with a dessert-spoonful of lemon-juice, a dessert-spoonful of ketchup, and half a wine-glass of light wine. Taste it, add a little more pepper and salt if required, and let it boil up once. Put the veal into a dish, pour the sauce over, and serve very hot. A little fried bacon should accompany this dish, and forcemeat balls may be added or not. Time to simmer the meat, one hour and a half, or two hours if thick. Probable cost, veal, 9d. to 10d. per pound. Sufficient for seven or eight persons.