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Veal En Daube

Procure a three-pound piece of veal with a little fat on from rump. Heat a tablespoon lard in large saucepan, place veal in and brown all over for fifteen minutes, turning once in a while, remove and lay on a plate. Mix two tablespoons flour in same pan, add a half pint water, a gill each claret and demi-glace and a tablespoon brandy. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Cut two carrots and two turnips in quarters, add to pan with six each small onions and sound, peeled raw potatoes, mix well, then add veal. Cover pan, boil for five minutes, set in oven for an hour and fifteen minutes, frequently basting meanwhile, and bring veal to oven door.

Finely chop together two branches parsley and one branch chervil, add to pan and mix well without mashing vegetables. Dress veal on a large hot dish, skim fat off sauce, pour contents of pan over veal and serve.