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Stuffed Breast of Veal, Florentine

Carefully remove the rib bones from a tender breast of white veal. Make a deep incision on the large end, season all around and inside with a good teaspoon salt and a half teaspoon pepper. Remove the stalks from a quart of fresh spinach, then thoroughly wash and plunge in a quart boiling water with a teaspoon salt and boil for ten minutes. Drain on a sieve and with a skimmer press out all the water, finely chop and place in a saucepan with two egg yolks, a half teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire while cooking for five minutes, spread the spinach on the incision of the breast, sew it up, place a mirepoix in a braising pan, lay the breast over, add one-half ounce butter, then cook on the fire for ten minutes. Moisten with one gill white wine, one pint broth and two gills demi-glace, cover the pan and set in the oven for two hours, being careful to baste the breast frequently so as to obtain a nice bright brown colour. Take out, lift up the breast, remove string, dress on a hot dish. Skim the fat from the gravy, reduce it on the open fire for eight minutes. Strain through a Chinese strainer over the veal, sprinkle a little chopped parsley over and serve.