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Veal, Breast of, Stuffed and Stewed

Take a breast of veal, raise the flesh, and fill the space with good veal forcemeat. Bring the edges together, and sew them securely with a little piece of muslin over them that the forcemeat may not escape. Put the meat down before a clear fire, dredge it with flour, and baste till it is equally and brightly browned all over. Take it up, and put it into a stewpan with about a cupful of stock made from bones. Put the contents of the dripping-tin into it, throw a handful of the forcemeat in to flavour the sauce cover the stewpan closely, and let the veal simmer gently till done enough. Take it up, if necessary thicken the gravy with a little brown thickening, pour it over the veal, and serve very hot. Garnish the dish with fried rashers of bacon, forcemeat balls, and cut lemon. Time, about half an hour to brown the veal; two hours or more to stew it. Probable cost, 10d. per pound. Sufficient for six or eight persons.