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Veal, Breast of, Ragout Of

Take off the underbone, and put the veal into a stewpan with as much boiling stock as will cover it. Let the liquor boil up, then add a large carrot sliced, three onions, a blade of mace, a bunch of sweet herbs, the thin rind of a lemon, and a little pepper and salt. Skim the gravy, and simmer it gently until the veal is quite tender. Thicken the gravy till it is of the consistency of sauce, and stir into it the strained juice of a small lemon and a glassful of sherry or Madeira. Put the veal into a dish, pour the gravy over it, and garnish with savoury forcemeat balls and cut lemon. Time to simmer the meat, about two hours. Probable cost, veal, 9d. to 10d. per pound.