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Rouelle of Veal, Chepolata

Have a three-pound piece sawn from a leg of white, tender veal, and season it all around with a good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a round braising pan, add veal, briskly fry on range for ten minutes on each side, take it up and keep on a plate. Add mirepoix to pan, brown it for six minutes, replace veal on top of vegetables, pour in three gills water, two gills each demi-glace and tomato sauce, season with half teaspoon salt, cover pan, boil on range for ten minutes, set in oven for a full hour, remove to oven door and let stand till required. Slit on one side twelve large chestnuts, roast them in oven for thirty minutes, remove, shell and peel, then place in a sautoire. Peel twelve small white onions, brown in a frying pan with a tablespoon melted butter for ten minutes, frequently tossing meanwhile, then add to chestnuts. Cut three country sausages in two crosswise, add to onion pan, briskly cook for two minutes, then add to chestnuts. Strain veal gravy over pan (with chestnuts) let boil for fifteen minutes, dress veal on a large dish, pour contents of pan over and serve.