Loin of Veal a l'Ambassade

Have a loin of veal leaving on the two ribs; bone it entirely, prick the flap and beat it. Remove the kidneys and all their surrounding fat, and lay the kidneys inside the loin, then season with salt and pepper, and fold over the flap so that it incloses both kidney and minion fillet; roll and tie it with twelve rows of string, making a knot at each row while keeping the meat an equal oblong shape. Cover the bottom of a braziere with slices of fat pork, sliced carrots and onions, and a garnished bunch of parsley; lay the meat on top and moisten with a pint of stock (No. 194a); let fall to a glaze, moisten again with a quart of the stock, and cover over with a sheet of buttered paper; set the pan in a slow oven and keep basting and moistening several times until thoroughly cooked, which will take about two hours. Untie the meat, dip it in eggs and bread-crumbs, dredge over with grated parmesan, besprinkle with fresh butter, and brown it in a quick oven; garnish around with fried halved tomatoes and stuffed mushrooms (No. 650), reduce the stock to half, and serve at the same time as the meat.