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Veal En Thon

Have a three-pound piece sawn from a round of tender, white leg of veal, remove the bone from the middle, make a few incisions all around the skin, then neatly flatten with a cleaver. Cut six anchovies in oil lengthwise, then with the aid of a larding needle insert the anchovies on top of the veal, then rub the under part with a teaspoon anchovy essence. Season all around with a teaspoon salt and a half teaspoon pepper, place the veal in a basin, pour over half gill vinegar and half gill claret and let infuse for three hours. Lift up the veal, wipe it with a cloth, sprinkle all over with a little flour. Heat two tablespoons good oil in a sautoir, add the veal and gently cook it on the range for twelve minutes on each side. Remove it, dress on a hot dish, take oil out of the pan, then pour in the veal marinade, boil for three minutes, pour it over the veal and serve.