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Veal, Breast of, Rolled

Trim a breast of veal, and remove all the bones and tendons. If requested, the butcher will perform this operation, which should be done the day before the veal is to be cooked, so that the bones may be stewed for gravy (see VEAL, GRAVY FOR). Spread a thin layer of forcemeat over the inside of the breast, roll it up very tightly, and bind it firmly with tape. Tie it in a cloth. Put a plate at the bottom of the stewpan, lay the veal on it, and cover with cold water. Bring the liquor to the boil, skim it, and simmer gently for three hours. When done enough, take off the cloth, put the veal on a dish, pour the gravy over, garnish with cut lemon, fried bacon, and forcemeat balls, and it will be ready for serving. If liked, two pounded anchovies, a little blanched and chopped parsley, and the boiled livers of two fowls may be added to the gravy. Veal thus prepared may be baked or roasted as well as boiled. Time, three hours from the time the water boils. Probable cost, veal, 10d. per pound. Sufficient for eight or ten persons.