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Veal, Breast of, Stewed Plainly

Take out the long bones and the gristle, and trim a breast of veal neatly. Put it into a stewpan, and cover with boiling stock made from bones. Let the liquor boil, skim carefully, and simmer very gently until the veal is tender. Drain and dish it, garnish the dish with forcemeat balls, and pour a little good gravy round it. The liquor in which the meat is stewed, unless thoroughly cleared from the fat, will be too rich to serve with it. A little bacon should accompany this dish. Time to stew the veal, two to two and a half hours. Probable cost, veal, 9d. to 10d. per pound.