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Easy
Published 1989
This very old-fashioned way to cook veal goes back at least to the eighteenth century. The veal in Annecy was so good that I did it for fun and fell in love with the dish all over again. The larding takes a bit of time but is a nice leftover from a slow past when one had time for everything.
Cut the veal into slices 1 inch thick following the direction of the meat fibers, not across. Cut the fatback into strips ¼ inch wide. Using a larding needle, pass the strips through each slice of meat as if you were sewing stitches in the meat in neat rows spaced ½ inch apart; lard each slice only on one side.
Place the pork rind at the bottom of a large cocotte. Sprinkle