Leg or Haunch of Veal, a la Miribel

Bone as far as the joint, a medium sized haunch of veal; sew it up oval-shaped, and lay it in a braziere lined with fat pork and vegetables; moisten with a pint of broth (No. 194a), let fall to a glaze and moisten again to half its heighth with broth or water, season, cover with a buttered paper and let the liquid come to a boil, then reduce it to half, and set it in the oven to cook slowly while basting and turning it over every half hour; it will take three hours to cook properly. Dress, glaze it nicely and pour into the dish half of the reduced gravy serving the remainder in a saucetureen, having it added to the same quantity of tomato sauce (No. 549) and then reduced. Send to the table at the same time a dish of vegetables composed of fried cauliflower, fried egg-plant, fried potatoes and rice croquettes.