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Veal, Fillet of, Braised

Cover the bottom of a braising-pan, or stewpan, with sliced bacon, a carrot, turnip, and onion, all sliced, add a few celery-stalks, and a gill of stock made from veal bones. Take a fillet of veal and lay it on the bed of vegetables and bacon; put more bacon on top; add a few peppercorns and a clove or two, and put on the lid. Simmer to reduce the gravy, then add more stock to half the depth of the meat, and cook gently for about three hours for a fillet weighing five or six pounds. When done, drain the meat, and put it on a hot dish. Strain the gravy, thicken it with brown roux to a creamy consistency, season to taste, and add a glass of light wine. Pour the gravy round the meat, and send to table very hot.