|Veal leg fillet||3⁄4 Pound|
|Mixed herbs||1 Bunch (100 gm)|
Melt the fat in a fireproof dish over an asbestos mat, put in the meat, with a dash of pepper and stir till golden on all sides.
Add the stock, which should be fairly concentrated and heated before adding; only just cover the meat with it, then add sliced carrots, onions, quartered, and the bunch of mixed herbs.
Cover the dish, and seal the lid on with a flour-and-water paste, or with greaseproof paper tied on tightly, as for a boiled pudding, then the lid.
Cook in a very slow oven for 5 hours, shaking the dish now and again, but without uncovering it.
This is a dish which lends itself to preparation the day before it is to be eaten.
It is very good reheated, or cold.