Fricandeau of Veal

Ingredients

• 3-4 pounds veal shoulder
• 2 onions
• 1 carrot
• sweet herbs
• 2-3 bay leaves
• 1 large piece or 1 slice chorissa or smoked tongue root
• whole pepper
• salt
• gravy made from veal trimmings

Instructions

1. Trim the veal shoulder and form it into a well-shaped, evenly surfaced piece. Piqué it thickly (lard it with strips of fat or forcemeat). Place it in a stewpan with the onions, sliced carrot, sweet herbs, bay leaves, and chorissa or smoked tongue. Season with whole pepper and salt. Pour gravy made from the veal trimmings over the meat to cover it. Stew until extremely tender; test doneness by probing with a fine skewer.
2. Once cooked, reduce part of the braising gravy to a glaze. Brush this glaze over the meat and serve on a purée of vegetables.