Loin of Veal with Gravy

The veal should be white and fat. Remove all fat and kidneys from a loin, detach the minion fillets entirely; separate half the meat from the bones beginning at the spinal bone, then give one cut of the saw on each bone joint remaining against the sirloin; bone the flat bone and the ends of a few of the ribs which must be cut off to give it a good appearance; prick the flap or flank with the tip of a knife to extract the air which swells it up, and relay the minion fillets on the opposite side they were originally taken from, also a slice of meat removed from the flat bone so that the loin be of an equal size throughout; then roll the flap over and tie the meat with twelve rounds of string; wrap it in sheets of buttered paper and tie this up with ten rounds of string; lay the loin on a baking pan on top of a grate, set one inch above the bottom; sprinkle with good fat and leave it to cook in the oven for two to two and a half hours. Fifteen minutes before serving the loin, untie and lay it on another baking pan to leave in the oven to become a fine golden color; dress, glaze with a light glaze and serve with clear gravy (No. 404) thickened with half-glaze sauce (No. 413).