Kernel of Veal with half-Glaze

Select a kernel of veal as white and fat as procurable; raise carefully with the tip of a knife the swollen skin covering a part of it, then lay it on the table and press the meat down with the left hand while slipping the blade of a very sharp knife between it and the skin, pressing the knife slightly against this skin; pare the meat all around into an oval shape, and lard the entire surface with medium-sized lardons (No. 2, Fig. 52). Three and a half hours before serving put some minced carrots, onions and slices of lean ham into a buttered deep sautoir, the kernel of veal on top and a pint of stock (No. 194a), let this come to a boil and reduce to a glaze; moisten again to two-thirds of its heighth with stock, cover with buttered paper, boil and place it in the oven, basting over occasionally; three-quarters of an hour before serving, remove the lid and paper covering the meat and glaze the latter. Dress the kernel and serve in a sauce-boat the stock passed through a silk sieve, the fat removed and reduced to a half-glaze.