Breast of Veal a la Menagere

Have a fine fat breast of veal; prick the skin with a needle, cover over with a cloth; strike it several blows with a cleaver, then fry it lightly in butter, and when nicely browned, remove and trim it into an oval-shape; return it to the saucepan, add small bits of bacon, carrot, and turnip in the shape of balls; moisten with white wine and stock, then let fall to a glaze. Remoisten again and cook the meat in a slow oven while moistening frequently until thoroughly done, then dress it with the carrots on one side and the turnips on the other, the pieces of bacon on the ends; strain the gravy, free it of its fat, and reduce it to a half-glaze. Just when ready to serve, add to half of the gravy a liberal piece of fresh butter, lemon juice, and chopped parsley, serve it in a sauce-boat; pour over the breast the remaining gravy.