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Grenadines of Veal

(French.) Cut 4 slices, one inch thick, from a cushion or noix of veal; flatten it and put into a saucepan with thin slices of ham and 1/2 cup of white stock, a carrot and an onion and some parsley. Cook in the oven 1 hour, basting often. Strain the sauce, pour over, and serve with peas.