Dress the veal the same as for neck of veal à la purée de céleri (No.
451), then have about one hundred Brussels sprouts, nicely boiled, put
them into a stewpan, with two ounces of butter, a little pepper, salt,
sugar, and the juice of half a good lemon, stir them gently over the
fire but do not break the sprouts, pour them upon your dish, dress the
veal upon them with a piece of bacon at each end, glaze them, pour half
a pint of thin white sauce (No. 7) round over the Brussels sprouts and
serve.