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Fricandeau of Veal with Cepes

Cut a three-pound piece round of veal from leg, season with teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place veal in pan with a mirepoix and briskly cook for ten minutes on each side, remove from pan and keep warm. Add to the gravy two tablespoons flour, briskly stir, then add quarter of a pint claret, half pint hot broth or water, one gill tomato sauce one gill demi-glace mix well, and as soon as it comes to a boil add veal again, with a tablespoon dried cepes or dried mushrooms. Cover pan and set in moderate oven one hour and forty-five minutes, remove, dress veal on a large hot dish, reduce gravy to half pint, skim fat off surface and strain it over, arrange a cepes provencale around veal and serve.