Ingredients:
Breast of veal
butter
onions
sugar
stock
red wine
mushrooms
bacon
salt
flour
bay leaf

Roast a bit of breast of veal, then glaze over two Spanish onions with butter and a little sugar, and when they arc a good colour pour a teacup of stock and a glass of Burgundy over them, and add a few mushrooms, a bay leaf, some salt, and a few bits of bacon. When the mushrooms and onions are cooked, skim off the fat and thicken the sauce with a little flour and butter fried together; pour it over the veal and put the onions and mushrooms round the dish.

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