Omit the forcemeat from the preceding receipt, and stew the joint tender in good veal broth, or shin of beef stock. Drain, and dish it. Pour
Obs.— The breast without the gristles, boned and filled with forcemeat, makes a superior roast. It may also be boiled on occasion, and served with balls of oyster-forcemeat in the dish; or with white mushroom-sauce instead.
† We give here the English receipt of an excellent practical cook for “Stewed Breast of veal,” as it may be acceptable to some of our readers. After it has been boned, flattened, and trimmed, season it well, and let it lie for an hour or two (this, we do not consider essential); then prepare some good veal forcemeat, to which let