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Larded Veal Shoulder

Have all bone removed from a shoulder of veal, roll it up tight and put two skewers at each end. Cut in small strips half pound of larding pork and lard all the top of the shoulder. Remove the rind of a quarter pound of bacon, cut it in thick slices and garnish the bottom of a braiser with them. Add one tablespoonful of butter to the bacon. When hot put the meat over it and let it brown for fourteen minutes. Pour over slowly while stirring one quart of hot broth. If not at hand, half a teaspoonful of beef extract diluted in the same quantity of warm water or of broth will answer. Season with one carrot, one onion, a bouquet of a small bay leaf, three sprigs of parsley, half a branch of white celery, two cloves, a very tiny branch of thyme, one teaspoonful of salt and one saltspoonful of black pepper. Put only half of this seasoning if broth is used. Have all the bonès cut in pieces; add half of a veal knuckle. Place also a piece of paper buttered over the sauce-pan and put on the cover. Cook on a slow fire constantly for three hours. Remove the skewers and pour half of the gravy over the shoulder through a strainer; serve the other half in a sauce boat.