Tendon or Gristle of Veal a la Bayeux

Cut some tendons three inches long by two and a quarter wide; place them in a sautoir with butter and square pieces of unsmoked bacon, small onion, dice-shaped pieces of ham, small pear-shaped carrots, and a bunch of parsley; fry slowly, moisten with stock (No. 194a), season and let cook for two hour and a half, being careful to remove the grease; remoisten frequently till the stock is reduced to the third of a glaze. Dress the tendons, place the garnishings around, pour the sauce over the meat and serve.