Poitrine de Veau Glacée (Breast of Veal stewed and glazed)

Instructions

1. Once the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise.
2. Take out the long-bones. (Acton's footnote: this is very easily done by cutting through the skin down the centre of each.)
3. Beat the veal with the flat side of a cleaver, or with a cutlet-bat, and when it is quite even, cut it square.
4. Sprinkle over it a moderate seasoning of fine salt, cayenne and mace.
5. Make some forcemeat by any of the receipts Nos. 1, 2, 3 or 7 of Chapter VIII, but increase the ingredients to three or four times the quantity, according to the size of the joint.
6. Lay thin slices of half-boiled bacon or of ham over the veal, or not, as is most convenient.
7. Press the forcemeat into the form of a short compact rouleau and lay it in the centre of one side of the breast.
8. Roll it up, skewer the ends closely with small skewers, and bind the joint firmly into good form with tape or twine.
9. Cook it either way: stew it slowly in very good veal stock - which should be hot when the joint is laid in - until it is tender quite through; or embed it in the usual ingredients for braising (see Chapter IX, page 180).
10. Send it to table glazed, sauced with an Espagnole or other rich gravy, and garnished with carrots a la Windsor (see page 335), or with sweetbread cutlets, also glazed.