Calf's Light a la Mariniere

Fry one pound of small squares of bacon in butter, add a calf's light cut into two inch pieces and marinated for eight hours previously in salt, pepper, thyme, bay leaf, white wine, sweet oil, minced onions, slices of lemon, garlic and parsley leaves. After the light is well fried, dredge over with some flour, toss well, then moisten with white wine and stock (No. 194a), half an hour before serving, add small onions fried in clarified butter; and a little sugar, and ten minutes before sending to the table, put in some mushrooms; finish cooking the whole, dress and garnish with croutons of bread fried in butter, laid all around the stew.