Season 3 pounds of veal. Lay some sliced bacon in a Saucepan; let get hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1 pint of water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and serve.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)