Half a Fillet of Veal, to stew.
Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round; put in two carrots, two large onions, whole, half a pound of lean bacon, a bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: add a cupful of broth, and let the whole stew over a very slow fire for one hour, or according to the size of your piece of veal, until thoroughly done. Have ready a pint of jelly soup, in which stew a table-spoonful of mustard and the same of truffles cut in small pieces; add one ounce of butter and a dessert spoonful of flour to thicken; unite it well together; put in a glass of white wine, and boil. When ready to serve, pour it over the veal; let there be sauce sufficient to fill the dish; the veal must be strained from the vegetables, and great care taken that the sauce is well passed through the sieve, to keep it clear from grease.