Kernel of Veal a la Duchess

Select a good kernel from a fat calf, retain the udder and pare the fleshy part of the kernel which is not covered; trim nicely and remove the skin that covers the meat and stud it over with square pieces of truffles one inch long and pointed on one end; salt the meat lightly and cover the studded part with some slices of fat pork, tying them down. Lay the kernel in a deep sautoir lined with fragments of suet or fat pork, and pour over a little melted butter and a little stock (No. 194a), let cook in a moderate oven for two or three hours according to its size, basting it with the drippings in the pan. When done, untie and dress it on an oval dish, surrounding the meat with duchess potatoes (No. 2785), laying them in a long square; glaze over with a brush and serve separately a sauce-boat of brown sauce (No. 414), reduced with a part of the stock, Madeira, white wine and chopped up truffles.