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Veal, Loin of, Stewed, Superior

Take the chump end of a loin of veal weighing about seven pounds, and let the butcher bone it. Fill the cavity thus made with good veal force-meat, and bind the meat into a good form with tape. Put it into a stewpan with half a pound of bacon cut into slices, two carrots, two onions, each stuck with a clove, a bunch of sweet herbs, a few outer sticks of celery, half a tea-spoonful of peppercorns, a blade of mace, and half the thin rind of a lemon. Half a dozen mushrooms may be added if liked, and will be an improvement. Barely cover the ingredients with veal stock, and let all simmer gently till the veal is tender. Draw the saucepan on one side, and take out as much of the stock as will be needed for sauce. Thicken this with white thickening or with a little butter rolled in flour. Place the veal on a dish, garnish with the bacon, pour the sauce over, and serve. Time to simmer the meat, two hours. Probable cost, veal, 10d. per pound. Sufficient for six or seven persons.