Breast of Veal Stewed with Roux

Cut a breast of veal into pieces an inch and a half square; fry them without browning in some butter; then drain this butter off and moisten with a quart of stock. Make a roux not too dark; dilute it with a part of the stock, then throw in the veal, one carrot, two onions (one of them having two cloves in it) and a bunch of parsley garnished with thyme and bay leaf; season with salt, pepper and a pinch of sugar, and let boil slowly for one hour, then add forty small onions fried to a fine color in butter and twenty turned mushroom heads. When the meat is done, the sauce should be reduced to a proper consistency; dress the veal, lay the small onions around with the turned mushrooms; season the sauce, strain it through a sieve and pour it over the stew.