Loin of Veal a la Saintonge

Procure a good loin of veal; remove the fat, also the kidneys, taking a part of their fat away; break the spine bone at the joints, and put the kidneys back near the ribs; cover over with the flap; pare the meat into an oblong-shape nearly the same dimensions throughout, tie and roast it in the oven, not having it too hot after placing some good fat on top; leave it in for two hours, then salt, glaze and brown to a fine color. Dress the meat garnishing around with green peas Parisian style (No. 2745), and the ends with cork-shaped turnips, blanched and cooked in beef broth (No. 194a) with a little sugar and butter, sufficiently moistened that when they are cooked they have fallen to a glaze. Serve a separate sauce-boat of a buttered veloute sauce (No. 415), seasoned with nutmeg.