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Veal, Breast of, Stewed in White Sauce

Take a piece of the breast of veal weighing about three pounds, and cut it into neat pieces convenient for serving. Put these into a stewpan with a bunch of parsley, a sprig of thyme, a bay-leaf, two shallots, or four young onions, the thin rind of half a lemon, a blade of mace, and a little salt and white pepper. Pour upon the meat a pint of stock or water, let the liquor boil, skim carefully, then draw it to the side, and simmer as gently as possible till done enough. Take up the meat, and place it in the oven to keep hot. Strain the gravy, put it back into the saucepan, and stir into it the yolks of two eggs which have been beaten up with a quarter of a pint of milk or cream. Stir this sauce over the fire for a minute or two till it begins to thicken, then pour it over the veal, and serve very hot. The sauce must not boil after the eggs are added, or it will curdle. If liked, the meat may be left whole instead of being cut up. Those who like the flavour may rub freshly-cut garlic across the stewpan five or six times before putting in the meat. Time to simmer the veal, one hour and a half, or two hours if thick. Probable cost, veal, 9d. to 10d. per pound. Sufficient for six persons.