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Fricandeau of Veal

3 lbs. veal 1 carrot sliced 1 onion sliced A bouquet of seasonings 1 tablespoon salt 1/4 teaspoon pepper 2 cups white broth Trim and wipe a 3 pound piece of veal from the leg. Remove the sinews and lard the top with small strips of salt pork. Brown it lightly in frying-pan and place in braising pan with vegetables, seasonings and broth, and cook for two hours, basting occasionally. Serve with 1/2 pint puree of spinach for a garnish.