STEWED VEAL, with Peas, young Carrots, and new Potatoes

Ingredients

• 3-4 lb the loin or neck of veal
• 15 young carrots
• a few green onions
• 1 pint green peas
• 12 new potatoes
• a bunch of savoury herbs
• pepper and salt to taste
• 1 tablespoonful lemon-juice
• 2 tablespoonful tomato sauce
• 2 tablespoonful mushroom ketchup

Instructions

1. Dredge the meat with flour, and roast or bake it for about 3/4 hour: it should acquire a nice brown colour.
2. Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper, and salt;
3. pour over it sufficient boiling water to cover it, and stew gently for 2 hours.
4. Take out the meat and herbs, put it in a deep dish, skim off all the fat from the gravy, and flavour it with lemon-juice, tomato sauce, and mushroom ketchup in the above proportion.
5. Have ready a pint of green peas boiled;
6. put these with the meat, pour over it the gravy, and serve.
7. The dish may be garnished with a few forcemeat balls.
8. The meat, when preferred, may be cut into chops, and floured and fried instead of being roasted; and any part of veal dressed in this way will be found extremely savoury and good.