Round Bottom Fricandeau of Veal Glazed with Gravy

A fricandeau is to be prepared either with the kernel, or round bottom; under all circumstances the meat must not be cut too thick, then beat it with a damp cleaver in order to flatten it even more while breaking the fibers. Lard the meat with larding pork (No. 2, Fig. 52) on its smoothest side; cover the bottom of a deep sautoir with fragments of the pork, sliced vegetables and onions, and aromatic herbs; lay the meat on top of this stock, baste it over with melted butter or good dripping, salt, and let cook on a moderate fire while watching carefully; moisten it by degrees with stock (No. 194a), allowing it to fall slowly to a glaze but without letting it brown; then moisten to the height of the larded side, and at the first boil cover the sautoir, and push it into a slow oven to finish cooking the meat, while basting it frequently, which will take an hour and a half to two hours, drain off the gravy and lay the meat on a hot dish; strain the gravy, free from all its fat, reduce properly and pour it over the meat.