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Fricandeau Of Veal

Take a four-pound fillet of veal; trim to a nice shape and lard on top. Put thin slices of pork in a saucepan, lay over the pork sliced carrots, a stalk of celery, some parsley and an onion. Put the meat on top of the vegetables; sprinkle over pepper and salt. Fill the saucepan with boiling stock to cover the meat. Cover with a light lid and bake in moderate oven two hours and a half.

Baste several times.