Take a good-sized piece of veal, pare it and lard it with small pieces of bacon fat, previously rolled in salt, pepper and chopped parsley. Put in a deep cocotte onions, carrots, one rasher of bacon cut in pieces, a bouquet of parsley, thyme, rosemary and bay leaf and two cloves, together with a small piece of butter. Let all this melt a little while, then add a small quantity of stock or water, your piece of veal and seasoning. Cook slowly for two to three hours (according to size), basting occasionally. When cooked, remove the fricandeau, squeeze the vegetables through a colander, skim off the fat and pour over the meat in the serving dish.
The veal must be well cooked—in fact, one ought to be able to cut it with a spoon. It is often served with a tomato sauce or, better still, with a purée of sorrel or oseille au jus.