Fricandeau

Ingredients

• veal
• jamón (cured ham)
• tocino gordo (pork belly fat)
• manteca (lard)
• 1 onion
• a pinch nutmeg
• 1 glass white wine
• a sprig thyme

Instructions

1. Lard a good piece of veal with jamón (cured ham) and tocino gordo (pork belly fat), threading them through the meat. Brown the veal in manteca (lard) in a heavy pot. Add the onion sliced into rings, a pinch of nutmeg, white wine, and thyme. Cover the pot with parchment paper in place of a lid and cook over very low heat until tender.