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Bouquet of Herbs

Pare off the skin, and trim the veal into an oval shape; lard this neatly and closely with larding bacon; put it into a stewpan on a mirepoix, that is, a bed of carrot, onion, bacon, and celery all cut up; the herbs tied together, and sufficient stock to well moisten the veal; cover it over with buttered paper, and stew slowly for about an hour and a half; baste it about every ten minutes.

When done, place the veal on a baking sheet in the oven for about five minutes to glaze the bacon. Strain the stock, free it from grease, boil it down to half-glaze. Remove the veal from the oven, glaze it nicely, and serve it on a bed of spinach or sorrel, and pour the half-glaze round. A fricandeau may be served with tomato sauce or macédoine of vegetables, instead of spinach, etc.