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Stewed Breast of Veal.

Ingredients.

Breast of Veal. 16 Oysters. Lemon. 6 Button Mushrooms.

Method.

1. Cut off the neck, and remove the bone from a breast of veal, and stew them for stock. 2. Stuff the thin part of the breast with some savoury forcemeat. 3. Secure the stuffing nicely by sewing or with skewers. 4. When nearly cold put in the veal and simmer for two hours in the stock. 5. Take a pint of the stock and make a sauce, thicken it with a little flour. 6. Remove the beards from six oysters, stew them, and cut them up and add to the sauce. Mince twelve button mushrooms, and add them and a dozen of white peppercorns. 7. Strain the sauce hot over the veal. 8. Garnish with slices of lemon and forcemeat balls. 9. Cream, wine, truffles, ketchup, anchovy, are all occasionally put into this dish.

PRECAUTIONS.-The stock should be made some time and allowed to cool before putting in the veal.

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