, and cut the breast in half lengthways; divide
it into pieces, about four inches long, by two inches wide, _i. e._ in
handsome pieces, not too large to help at once: put about two ounces of
butter into a frying-pan, and fry the veal till it is a light
brown,[320-*] then put it into a stew-pan with veal broth, or as much
boiling water as will cover it, a bundle of sweet marjoram, common or
lemon-thyme, and parsley, with four cloves, or a couple of blades of
pounded mace, three young onions, or one old one, a roll of lemon-peel,
a dozen corns of allspice bruised, and a tea-spoonful of salt; cover it
close, and let it all simmer very gently till the veal is tender, _i.
e._ for about an hour and a half, if it is very thick, two hours; then
strain off as much (about a quart) of the gravy, as you think you will
want, into a basin; set the stew-pan, with the meat, &c. in it by the
fire to keep hot. To thicken the gravy you have taken out, put an ounce
and a half of butter into a clean stew-pan; when it is melted, stir in
as much flour as it will take; add the gravy by degrees; season it with
salt; let it boil ten minutes; skim it well, and season it with two
table-spoonfuls of white wine, one of mushroom catchup, and same of
lemon-juice; give it a boil up, and it is ready: now put the veal into a
ragout dish, and strain the gravy through a fine sieve to it. _Or_,

By keeping the meat whole, you will better preserve the succulence of
it.

Put the veal into a stew-pan, with two ounces of butter and two whole
onions (such as weigh about two ounces each); put it on the fire, and
fry it about five minutes; then cover it with boiling water; when it
boils, skim it; then put in two small blades of mace, a dozen blades of
allspice, the same of black pepper; cover it close, and let it simmer
gently for an hour and a half; then strain as much of the gravy as you
think you will want into a basin; put the stew-pan by the fire to keep
hot. To thicken it, put an ounce and a half of butter into a clean
stew-pan: when it is melted, stir in as much flour as it will take; add
the gravy by degrees; season it with salt, and when it boils it is
ready. Put the veal on a dish, and strain the gravy through a fine sieve
over it.

_Obs._--Forcemeat balls, see No. 375, &c.; truffles, morells, mushrooms,
and curry powder, &c. are sometimes added; and rashers of bacon or ham,
Nos. 526 and 527, or fried pork sausages, No. 83.

N.B. These are nice dishe