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Veal Fricandeau

Take three pounds of veal, pare off the skin and trim the joint into an oval shape. Lard this neatly and thickly with narrow strips of bacon. Put into a stew pan on a bed of carrots and onions, and a bouquet garni. Add enough stock to cover the veal; then put over a piece of buttered paper and stew very gently for one and a half hours, basting it constantly. When cooked, place the veal on a baking sheet in a hot oven, flour it thickly and let it brown. Strain the stock, free it from grease and boil it down to half glaze. Serve the veal with the sauce round and a garnish of tomatoes.