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Loin of Veal, Champeau

Procure a fine piece loin of veal with kidney. Trim off the spine bone as well as the fat, fold up the flap over the kidney, firmly tie with string, place in a braizing pan, with a sliced carrot, a sliced onion, two branches parsley, one branch garlic, one ounce finely sliced salt pork and one tablespoon freshly crushed, whole black pepper; add two tablespoons melted lard. Season with a teaspoon salt and let brown on the fire for ten minutes. Moisten with a pint broth and two gills demi-glace. Boil for five minutes, then set in the oven to braize for one hour and ten minutes, turning and basting it quite frequently meanwhile. Remove, dress on a hot dish, untie, skim the fat from the gravy, then strain the gravy into another saucepan; add to it twelve finely sliced canned mushrooms, reduce it for ten minutes, range a puree of chestnuts at each end of the dish, pour the sauce over the veal and serve.