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VEAL, LOIN OF, STEAMED (a German recipe)

Bone a loin of veal, remove the kidneys, and trim away the superfluous fat. Spread a layer of veal forcemeat over the inner side of the veal, then roll it, and bind with twine to keep it in shape. Dissolve a slice of butter in a saucepan, put in the veal, and turn it about over the fire till it is equally and lightly browned all over. Put with it a sliced carrot, a small onion, two bay-leaves, and a little pepper and salt. Pour a tea-cupful of stock over it, cover the saucepan closely, and let the veal steam gently till tender. Take up the joint, strain and skim the gravy, stir into it a cupful of sour cream and two table-spoonfuls of bruised capers. Let it boil, and pour it over the meat. If liked, the kidneys may be browned and steamed with the loin. Time to steam the veal, an hour and a half to two hours.