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Fricandeau of Veal, Bourgeoise

Have a three-pound piece round of veal, sawed from a leg. Season with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place the veal in the pan and briskly cook for ten minutes on each side. Remove it from the pan and keep warm. Add to the gravy two tablespoons flour; stir well, then add a gill claret, one pint hot broth or water, one gill tomato sauce half gill demi-glace; mix well, and as soon as it comes to a boil add the veal again.

With a Parisian potato scoop, dig out as many pieces as possible from two medium-sized, peeled carrots and two medium-sized turnips and add them to the pan. Tie up in a bunch two leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme, and add to the pan; cover the pan, then place in a hot oven for twenty-five minutes. Add six very small, peeled white onions and six sliced mushrooms. Cover the pan and put back in the oven for fifty minutes longer. Remove, place the veal on a hot dish, removing the bunch of vegetables. Arrange all the vegetables from the pan around the veal, pour the contents of the pan over the fricandeau, sprinkle a teaspoon chopped parsley over all and serve.