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Veal, Loin of, Braised

Take four pounds of the chump end of a loin of veal. Take out the bone, and fill the cavity with good veal forcemeat. If liked, this may be omitted. Bind tightly with string, then put it in a stewpan with an ounce of butter, and turn it about till it is lightly and equally coloured all over. Lay some slices of bacon over it, and add the bones and trimmings of the veal, a large carrot, an onion sliced, a bunch of sweet herbs, half a tea-spoonful of whole pepper, a blade of mace, and a little salt. Pour over all a quart of stock, and simmer the veal as gently as possible, basting frequently with the liquor till it is tender. Take it up, and put it in the oven to keep hot. Strain the gravy, skim the fat from the surface, and boil quickly till it is considerably reduced. Put the meat on a dish, glaze it with part of the gravy, and stir into the rest an anchovy, a spoonful of capers, and a glassful of light wine. Dressed sorrel, spinach, or endive, may be served on a separate dish. Time to simmer the veal, two hours.