Fricandeau of Veal

Ingredients

• 3 1/2 pounds veal shoulder
• 2 onions
• 1 carrot
• sweet herbs
• 3 bay leaves
• 1 large piece or 1 slice chorissa or smoked tongue root
• whole pepper
• salt
• gravy made from veal trimmings

Instructions

1. Take a piece from the shoulder, about three to four pounds.
2. Trim it and form it into a well shaped even piece, the surface of which should be quite smooth, and piqué it thickly.
3. Put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, two or three bay leaves, a large piece of chorissa or a slice of the root of a tongue smoked, and a little whole pepper and salt.
4. Cover it with a gravy made from the trimmings of the veal and stew till extremely tender, which can be proved by probing it with a fine skewer.
5. Then reduce part of the gravy to a glaze, glaze the meat with it, and serve on a pureé of vegetables.