With a larding needle, lard the veal with very thin strips of fat bacon.
Lay some bacon on the bottom of a fireproof dish, spread on it thin slices of carrot, then a layer of sliced onion.
Add salt and pepper.
Now put in the veal, cover it over with bacon, and put the lid on the pan.
Cook on a gentle heat for about i hour and a quarter.
A little before the end of this time, remove all the bacon, and, putting the meat back in the dish, fry it golden in some fat.
Serve the sauce separately, with leaf spinach, or with spinach puree.
Note: For Larding, see introduction.