Breast of Veal with Tomatoes, Queen Style—Stuffed

Select the breast of veal as long and wide as it can be had; split it open its entire length on the straight side without separating the two parts, or even the ends; season the inside with salt, pepper, and nutmeg, then proceed to fill the empty space with a forcemeat prepared as follows: have one pound of lean veal, the same of fat pork, and half a pound of panada; chop the veal and pork up separataly, add to it the panada, then pound the whole well together with some salt, pepper, and nutmeg, two whole eggs, two spoonfuls of parsley, half a pound of mushrooms, and half a pound of ham both chopped. Mix well this preparation, and fill the breast with it; sew up the aperture with coarse thread, then lay the meat in a braziere lined with slices of fat pork, minced carrots and onions; moisten with a pint of stock, and after letting it fall to a glaze, moisten it once more with a quart of stock; when this comes to a boil, set the pan in a moderate oven for two hours and a half to three hours, basting it over frequently, and when done glaze it to a fine color. Strain and skim off the fat from the gravy, and reduce it to a half-glaze; dress the meat on a long dish, pour part of the gravy over, and garnish the dish with queen tomatoes, serve a separate sauce-boat of the same stock reduced with the same quantity of espagnole sauce.