By the time the fish is a thing of the past, you will all be ready for
the roasted veal. On this, of course, you have had tied thin slices of
salt pork before it is roasted. With it, will you have a duchesse
sauce? I think you will. For this you have a pint of good stock,
thickened a bit with butter braided with flour. After it is heated,
there is added to it a wineglass of any white wine.