Loin of Veal a la Printaniere

Remove the fat from the kidney side of a loin of veal; bone it entirely, flatten the flap after pricking it with the tip of a knife; season lightly with salt and pepper, and then roll the flap over, bringing it on the kidney side; tie it into an oblong-shape. Line a saucepan with slices of fat pork, a few sliced onions and carrots, two split calves' feet, a knuckle of veal, and a little ham; lay the loin of veal on top, and moisten the whole with a pint of stock (No. 194a). Set the saucepan on a brisk fire, then let the liquid fall to a glaze and get a fine golden color, then moisten again with a pint of stock; cover the meat with a sheet of buttered paper, place the lid on the saucepan and let cook slowly for two hours, basting and remoistening frequently. Remove the paper and glaze the meat; skim the fat from the stock, pass it through a fine strainer, and reduce it with an equal amount of brown espagnole sauce (No. 414). Dress the loin on an oval dish; garnish around with a printaniere of carrots and turnips cut round, cooked and glazed separately, some braised lettuce, cauliflowers, glazed onions, and string beans.