Breast of Veal au Gastronome

Select a fine breast of veal as long and wide as possible; remove the red bones covering the gristle, prick the skin with a needle, and lay a towel over the meat, then with a cleaver strike the top with a few blows so as to expel the air; slip the blade of a knife between the skin and ribs, as far as the gristle and the ends, and fill the space in with a veal quenelle forcemeat to which has been added very finely chopped chives and red beef tongue; sew up the skin quite close to the rib bones to give it its original shape. Butter the bottom of a roasting pan; cover it with minced carrots and onions and a garnished bunch of parsley, lay the breast on top, spread it over with good fat and pour in a pint of stock or water. Two and a half hours before serving put the breast into a moderate oven, baste it occasionally, glaze it of a fine color and serve it with the half-glaze poured over and gastronome potatoes around.