Slice of Round of Veal with Gravy

The round is a piece of veal cut across through the thickness of the thigh, having it about two to three inches thick; lard it with lardons (No. 2, Fig. 52). Put a quarter of a pound of butter in a low saucepan, then the slice of veal, and fry it till it attains a fine golden color, then moisten with a gill of stock (No. 194a) and the same quantity of white wine; add a bunch of parsley garnished with bay leaf, half a pound of minced carrots, an onion with two cloves, whole peppers, and salt, set it in the oven to bake slowly for an hour and a quarter, basting it over frequently, then glaze the meat and strain the juice; free it from fat, reduce it to a proper degree and pour it around the dressed slice, serving it very hot.