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Stewed Kernel of Veal

Saw the knuckle off a leg of veal, lay the fillet on the table, cut through the bone in the center under the udder until the skin is cut through, then remove the bone and lay out the meat. There will be separate pieces of meat, the largest of which is the kernel. Cut it out by pressing the hand upon it, and then with a sharp knife cut down close to the skin until it comes to the udder; then take the piece of meat out, and lay it on the table, the best side down and beat it well. Trim this meat neatly, and lard it with thin strips of fat bacon. Cut off the udder and secure it to the side of the kernel. Line a flat stewpan with pieces of bacon and two sliced onions, put in the veal with a bunch of sweet herbs and two bay leaves, and pour in two breakfast cupfuls of clear broth. Place the stewpan in a moderate oven, and cook the contents for three hours, basting the meat occasionally with some of its own cooking liquor. Should all the moisture become absorbed, a small quantity of water may be added. When cooked take the veal out of the stewpan, glaze it and brown it lightly with a salamander. Lay it on a hot dish, and keep it hot while the sauce is being prepared. Strain the cooking gravy through a fine hair sieve into a small saucepan, season it with pepper, and boil it up. Then pour the gravy over the kernel, and serve.