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Veal, Chump of, Stewed

Take the chump end of a loin of veal. Bone it, and tie it in shape with tape. The butcher will bone it if desired. Put it into a stewpan, and pour half a pint of veal stock upon it. Boil this quickly till it begins to thicken, draw it back, and let it acquire a little colour; then pour over it a quart of nicely-flavoured stock and a glassful of light wine, and let it simmer very gently till the meat is tender. A quarter of an hour before it is to be served take it up, drain it, and put it in the oven. Strain the liquor, boil quickly till it is reduced to half glaze, then baste the meat with it until it looks bright and glossy. Put it on a dish, and garnish with glazed carrots, or onions, or with boiled cauliflowers. Tomatoes, mushrooms, or any kind of dressed vegetables may be served with this dish, and brown sauce, Italian sauce, bechamel, tomato sauce, etc., may be sent to table with it. Time to simmer the veal, an hour and a half, or rather more. Probable cost, 10d. per pound.