Procure a nice white loin of veal, saw off the chump, cut off the thick
skin from the thick part, then cut some lardon of fat bacon and lean raw
ham, a quarter of an inch square and three inches long, with which lard
the thickest end on the top; skewer the flap underneath, butter the
bottom of a large flat stewpan, cover with thin slices of fat bacon, and
lay the veal on the top of them, the larded side uppermost; add two
onions with four cloves stuck in them, one carrot, one turnip, a bunch
of parsley, thyme and bay-leaves (tied together), half a pint of
bucellas wine, and a quart of stock; place it over a sharp fire a
quarter of an hour to boil, skim and place it in a moderate oven for two
hours (according to the size), basting it every quarter of an hour with
the stock; when done glaze and salamander the larded part, but put the
cover of the stewpan over the other part (whilst salamandering it) as it
must be kept quite white; make a low border of mashed potatoes on the
dish you intend serving it on, and have ready the following garniture:
you have previously boiled a Russian ox-tongue; take off the skins, and
cut it in escalopes the size of five-shilling pieces; then cut up six
very large French truffles, and stew two cucumbers; cut in escalopes of
the same size as the tongue, make them hot in separate stewpans, in a
little stock, and dress them alternately on the border of mashed
potatoes all round the dish; place the veal in the centre, and have
ready the following sauce: put two tablespoonfuls of chopped mushrooms
in a stewpan with a glass of Madeira wine, two quarts of white sauce
(No. 7), and a pint of boiling milk; reduce it over the fire till it
becomes rather thick; pass it through a tammie into another stewpan,
season with a little sugar, salt, and the juice of half a lemon; pour a
little over each piece of truffle and cucumber, and the rest in the
dish; glaze the pieces of tongue carefully, and serve.