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Tendrons of Veal with Glazed Onions

Have three and a half pounds tender breast of veal, cut it into three-inch-square pieces, season with a teaspoon salt and half teaspoon pepper and rub the pieces well in the seasoning. Slice one carrot, one onion, two leeks, one branch celery and place them in a roasting pan with two branches parsley, one bean garlic, one bay leaf, one clove and one sprig thyme. Cover each piece of veal with a small, very thin slice larding pork, lay the veal over the vegetables, pork side upward, pour a gill water into the pan and set in a brisk oven for thirty minutes, turning it over once only. Remove, arrange the pieces of veal in a braising pan, skim the fat from the gravy in the pan, add a half gill white broth one gill demi-glace and a gill tomato sauce; lightly mix, then boil for five minutes. Strain the sauce through a Chinese strainer over the veal, cover the pan and set in the oven for thirty minutes more. Remove, dress the veal on a hot dish one overlapping another, and pour the gravy over. Arrange the glazed onions around the dish, sprinkle half teaspoon freshly chopped chives over and serve.