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Rouelle of Veal En Fricandeau

Procure a three-pound piece of veal from round and lard surface with a few thin strips larding pork, and season all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat in a round braising pan three tablespoons melted lard, place the rouelle in, cook on fire for ten minutes on each side, lift up and place on a plate until required.

Place a mirepoix in the pan, brown for ten minutes, stirring once in a while, add veal to vegetables, pour in a half gill white wine, then let reduce on fire to a glaze and cover veal with white broth or water. Cover pan, set to roast in oven for fifty-five minutes, remove and dress veal on a large dish. Skim fat off surface and let gravy reduce to a third of the quantity, strain gravy over veal and serve.