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VEAL, LOIN OF, STUFFED AND BRAISED (to eat cold)

Take a loin of veal with two neck-bones. Bone it, and stuff with good veal forcemeat. Wrap the sides round the forcemeat, skewer the joint firmly, and bind with tape, keeping it as oblong as possible. Wrap it in a napkin, tie the ends securely, and tie the meat also across in two or three places to keep it in shape. Place it on a bed of sliced vegetables in a braising-pan, cover with as much stock as will barely reach to the edge of the surface of the veal, close the stewpan, and boil and simmer the veal very gently for four hours. Take the stewpan from the fire, but do not take out the veal until the liquor is cool. Remove the napkin, tie the meat in a clean one, put over it a dish with a heavy weight upon it, and let it remain until the next day. Trim neatly, brush over with liquid glaze, and garnish with aspic jelly, parsley, etc. This dish will be much improved if three or four truffles finely minced, a little red tongue, and the veal kidney finely minced, be added to the forcemeat. Time to braise the veal, four hours.