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VEAL, FILLET OF, BOILED (another way)

Remove the bone, and fill the centre with stuffing similar to that used for boiled turkey. Allow twenty minutes to the pound, and twenty minutes over, for the boiling of this joint. After the water boils, skim carefully, and let it only simmer, keeping the meat covered by adding hot water, or it will become brown. The beauty of this dish depends on delicacy in the colour of the meat. A sauce must be formed by taking out a pint of the broth which has been produced by boiling the veal; this must be thickened with good cream, butter, and flour, and flavoured with mushroom, ketchup, and mushroom-powder or button mushrooms. If cream be not at hand for thickening the broth, a sauce may be made by mingling the yolks of two eggs with flour, butter, and broth.