Home › The Principles of Cookery › Veal, Breast of, Rolled and Braised

Veal, Breast of, Rolled and Braised

Bone a breast of veal, spread forcemeat upon it, and roll it as in the last recipe. Bind securely with tape, and lay slices of fat bacon all round it. Lay it in a stewpan just large enough to contain it, and add a carrot, an onion stuck with cloves, a few peppercorns, half a blade of mace, and a bunch of sweet herbs. Pour over it from half to three-quarters of a pint of stock, cover the saucepan closely, and let its contents simmer very gently over a slow fire for three hours. Baste frequently with its liquor. Take up the veal, lay it on a dish, and put it in the oven. Strain the liquor, and boil quickly till it begins to thicken. Brush the veal over with it two or three times, then place it on a dish, garnish with forcemeat balls, rashers of bacon, or dressed vegetables, and send it to table with any of the following sauces. White sauce, Italian sauce, melted butter, parsley sauce, mushroom sauce, etc. Time to simmer the veal, three hours. Probable cost of the veal, 10d. per pound.