Larded and Roast Veal

• 2½–3 lb. neck of veal
• larding bacon
• 2 carrots
• 1

Fold the flap of the joint under if not already done. Lard the upper surface in close rows with thin 1½-in. strips of bacon. Slice the carrots, onion, turnip and celery and place in a saucepan with the salt, bouquet garni, peppercorns and enough stock barely to cover the vegetables. Lay the meat on top