I tried my hand at Mrs. Beeton's stuffed veal loin this week, and I must say, it was a delightful journey into Victorian culinary arts. I had expected a dense, heavy forcemeat, but the combination of herbs and mace in the filling was surprisingly fragrant and light. The veal itself was tender and infused with the gentle flavors of the simmering liquid, a far cry from the dry, overcooked veal of stereotype. This recipe is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The simmering time is generous, but the hands-on work is minimal. I found the reduced gravy to be the star of the show, with a rich, glossy finish that elevated the dish. I served it with a modern sorrel sauce, a nod to the past with a touch of present-day pizzazz. If you're looking to add a touch of vintage charm to your dinner table, give this stuffed veal loin a try. It's a testament to the timelessness of good cooking.