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Rack of Veal, Bretonne

Trim nicely a rack of veal of three pounds and place in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Spread two tablespoons melted lard over the veal, pour one-quarter gill cold water into the pan; set in the oven and roast for forty-five minutes, being careful to turn it once in a while, and frequently baste with its own gravy. Remove, dress on a hot dish and garnish with beans Bretonne. Skim the fat off the gravy, strain it over the veal and serve.