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Veal Pot Pie, Hongroise

Cut into inch-square pieces three and a half pounds shoulder of veal, place on a plate, season with a teaspoon salt, half teaspoon paprika and saltspoon ground thyme; repeatedly turn the pieces in the seasoning; heat two tablespoons lard in a large saucepan, add the veal and briskly brown for ten minutes. Add a bean sound garlic, one carrot and one white turnip, cut into quarter-inch squares, and twelve very small white onions previously lightly browned in a little butter; let brown for ten minutes, frequently stirring meanwhile, besprinkle with two tablespoons flour; stir a little, moisten with a pint water and a pint pure tomato juice. Tie together two leeks, two branches celery, two branches parsley and two bay leaves and add to the stew. Cut two medium, washed and peeled potatoes into half-inch-square pieces and also add to the stew; lightly mix, cover the pan and set in the oven for fifty minutes; remove, take up the herbs, skim the fat from the surface. Cut an ounce lean, raw bacon into thin squares and fry in a pan with a teaspoon lard to a nice brown; drain and add to the veal; lightly mix. Transfer the veal into a large baking dish, sprinkle a teaspoon freshly chopped parsley over, roll out very thin a half-pound pie paste, lightly egg the edges of the dish, arrange the paste over and press down with the fingers around the edges; trim well, make a few incisions with a knife in the centre, lightly egg the surface, set in the oven to bake for twenty minutes, remove and serve.