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Veal, Brisket of, Stewed with Onions

Cut the brisket of veal into small pieces convenient for serving. Rub a stewpan quickly three or four times across with a freshly-cut clove of garlic. Dissolve in the pan a thick slice of fresh butter, put in the veal, and add three large onions thinly sliced, a sprig of thyme, a bay-leaf, and a little pepper and salt. Cover the saucepan closely, and stew its contents as gently as possible till done enough. Shake the saucepan frequently to keep the veal from burning. Ten minutes before the dish is to be served pour over the meat a little stock, if this is needed. Throw in a dessert-spoonful of chopped parsley. Let all boil up together, and serve the pieces of veal and the onions in a hot dish with the gravy poured over them. Garnish with toasted sippets and sliced lemon. Time to simmer the veal, two hours. Probable cost, 8d. per pound. Sufficient for five or six persons.