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Veal, Loin of, Braised, Superlative

Take the best end of a loin of veal weighting about eight pounds, and trim it square. Cut the flap slightly, and in the incision thus made just over the ends of the bones place some nice veal forcemeat. Fasten securely with skewers and string. Cover the bottom of a braising-pan with sliced vegetables, and lay the veal on them; pour in as much stock or water as will just reach the surface of the veal. Lay a round of oiled paper on the top, if possible put some live embers on the lid of the pan, and braise the meat over a gentle fire till it is quite tender. Baste frequently with its liquor. When done enough, take it up, drain it, and put it in the oven to keep hot. Strain the gravy, skim the fat from it, and boil quickly till it is much reduced and begins to thicken, then glaze the meat with it. Place the joint on a dish, and garnish with cooked vegetables, arranging these so that the colours will contrast one with another. Cauliflowers, carrots, turnips, mushrooms, tomatoes, lettuces, asparagus, sorrel, endive, and spinach may all be served with braised loin of veal and mushrooms. Tomato, white Italian, or brown sauce may accompany it. Time to braise the veal, three hours.