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Breast of Veal, Stewed

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

Brown the veal first by half roasting it; remove as many of the bones as possible, and then put it into a stewpan with some stock, a glass of wine, a piece of lemon-peel, a bunch of sweet herbs, and a carrot; let simmer slowly on a hot hearth, with hot cinders on the lid of the stewpan; about half an hour before it is served, strain of the sauce and remove the herbs, etc., put it then back with the veal, first thickening it with some flour browned in butter; let it boil up, to take off the raw taste of the flour; then add some pickled mushrooms, with their juice; and, when you serve add some forcemeat-balls, which have been fried, and are hot.  To vary the appearance, the tendons may be cut off, and the remainder rolled into a nice round, and finished as before; season with salt and pepper. A ham-bone, or a bit of lean ham, will improve the flavor.

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