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VEAL, BREAST OF, STUFFED AND STEWED (another way)

Stuff the breast of veal as before. Line a stewpan with slices of bacon, put in the veal, and add two onions, each stuck with one clove, a carrot, a bunch of sweet herbs, and a little pepper. Lay slices of bacon on the top of the veal, and pour upon it about half a pint or more of stock made from bones. Cover the saucepan closely, and let its contents simmer gently until done enough. Take up the veal, strain the gravy, skim it well, thicken with a little brown thickening, stir the juice of half a lemon into it, and pour it over the meat. A glassful of light wine may be added or not. Garnish the dish with slices of lemon, forcemeat balls, and fried bacon, or send bacon to table on a separate dish. Time to stew the veal, three hours. Probable cost, 9d. to 10d. per pound. Sufficient for six or eight persons.