682 Stewed veal with cherries

• 3 lbs veal
• 1½ glasses or ½ lb cherries

Wash and lightly salt a boneless piece of veal from the hindquarter. Make about 20–30 slits with the point of a knife and insert one or two pitted cherries in each. When the veal is well-larded with cherries, place it in a sauté pan, pour on butter, and strew with finely ground cardamom and cinnamon. Brown in a hot oven, then baste again wi