Veal a la Bourgeoise

Ingredients

• 2-3 lb the loin or neck of veal
• 10-12 young carrots
• a bunch of green onions
• 2 slice lean bacon
• 2 blade pounded mace
• 1 bunch savoury herbs
• pepper and salt to taste
• a few new potatoes
• 1 pint green peas

Instructions

1. Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter;
2. lay in the cutlets and fry them a nice brown colour on both sides.
3. Add the bacon, carrots, onions, spice, herbs, and seasoning;
4. pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire.
5. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup.
6. Have ready the peas and potatoes, boiled _separately_;
7. put them with the veal, and serve.