When the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise. Take out the long-bones,* beat the veal with the flat side of a cleaver, or with a cutlet-bat, and when it is quite even, cut it square, and sprinkle over it a moderate seasoning of fine salt, cayenne, and mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or 7., but increase the ingredients to three or four times the quantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham; press the forcemeat into the form of a short compact rouleau and lay it in the centre of one side of the breast; then roll it up and skewer the ends closely with small skewers, and bind the joint firmly into good form with tape or twine. When thus prepared, it may be slowly stewed in very good veal stock until it is tender quite through, and which should be hot when it is laid in; or embedded in the usual ingredients for braising (see Chapter IX.,), and sent to table glazed, sauced with an Espagnole, or other rich gravy, and garnished with carrots à la Windsor, or with sweet-bread cutlets. also glazed.
* This is very easily done by cutting through the skin down the centre of each.