Procure a very white leg of veal from a cow calf, saw off the knuckle,
lay the fillet on the table and cut it open without cutting through the
meat, that is cut from the bone in the centre under the udder until you
cut through the skin, take out the bone, and lay it out, there will be
three separate lumps of meat, the largest of which is the noix (or
nut); to cut it out press your hand upon it and with a sharp knife cut
down close to the skin, separating it from the skin till it comes to the
udder, then bring the knife up, lay the piece upon the table the best
side downwards and beat it well, trim it of a nice shape, and lard it
with pieces of fat bacon two inches long and slender in proportion, cut
off the udder and sew it to the side, put a few slices of bacon in a
flat stewpan, with two or three onions cut in slices, half a bunch of
parsley, two bay-leaves, and a sprig of thyme, lay in the noix, add a
pint of white broth, then put the lid on the stewpan, and place it in a
moderate oven for three hours, occasionally looking at it, taking care
that the gravy does not become dry or burnt, if it becomes dry add a
little water to moisten it, but not enough to cover the veal, which
moisten now and then with the gravy; when done, glaze it nicely,
slightly colour it with the salamander if required, and lay it on a
dish, keep it hot, then pass the gravy through a tammie into a smaller
stewpan, set it on the corner of the fire, skim off all the fat, pour it
in your dish, and lay the noix in the last moment of serving, or the fat
would run, and give the gravy a bad appearance.