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Veal Stew

Take about four pounds of veal, the chump end of the loin, or part of the leg, or a portion of the breast from which the bones have been removed will answer excellently for the purpose. Cut it into neat pieces about two inches square, or, if preferred, let it remain whole. Rub it over with butter, then put it into a stewpan with two moderate-sized onions thinly sliced, and turn it about over a clear fire till it is brightly browned. Dredge flour upon it, put with it the juice and thin rind of half a lemon, a lump of sugar, and a little pepper and salt, and then cover with some nicely-flavoured veal gravy. Cover the saucepan closely, and let its contents stew very gently till the meat is tender without being too much cooked. Pour most of the gravy into a clean saucepan, thicken it with a tea-spoonful of brown thickening, or with a table-spoonful of flour mixed smoothly with a little cold water, and a tea-spoonful of sugar browning. Add a dessert-spoonful of ketchup, half a glassful of sherry, and a few stewed mushrooms if these are to be had. Put the meat into the thickened gravy, let it get quite hot, then serve on a hot dish with the gravy poured over it. Fresh or pickled cucumber may accompany this dish. The gravy may be made by stewing the bones and trimmings of the veal for an hour or more in a quart of water with a bunch of parsley, a sprig of thyme, a blade of mace, and six or eight peppercorns. Time to stew the veal, one hour and a half to two hours. Probable cost, 4s. 10d., exclusive of the wine.