Kernel of Veal with Thickened Gravy

Take a kernel of veal, keep the udder whole and set it between two white cloths to beat it down with a cleaver; pare a third of the kernel by removing the fat and sinewy skin, then lard the meat with lardons (No. 2, Fig. 52). Line a saucepan with slices or fragments of veal, place the kernel on top with a few onions and sliced carrots, and lay at the side a bunch of parsley and chives; moisten with stock (No. 194a), cover with buttered paper and let boil, then put on its lid and set it in the oven for an hour and a half to two hours basting it often-the time for its cooking depends on the quality and the size. When done, drain and strain the stock. Skim off the fat, reduce it to a glaze; use some of it to glaze the kernel, and to the remaining part add one pint of espagnole (No. 414). Dress the kernel, pour some of the sauce around and serve the balance in a sauce-tureen. Serve separately a sorrel garnishing (No. 2818), a Romaine garnishing (No. 2816), a chiccory garnishing (No. 2729) or a spinach garnishing (No. 2820).