It is a piece of veal larded, cooked and glazed in its own gravy. Take any lean piece such as the shoulder with the bone removed, or part of the flank, or the leg and lard it full of strips of fat salt pork the same as for beef a la mode or larded and braised tongue. Cut the pork close to the skin and it will be found better to lard with than bacon, which is too strongly flavored. The larding finished, put the scraps of pork in a baking pan of small size and depth, also some pieces of turnip, carrot and onion, sweet herbs if at hand, such as thyme and parsley; put in the veal, thin a little broth and wine, cover with a buttered paper and bake in a moderate oven about an hour, basting occasionally.

Take up the meat when done in another pan, strain the remaining liquor, skim it, glaze the meat by pouring it over and letting dry in the hot closet. Slice the meat so that the lardings will show and serve small cuts with Italian sauce in the dish and two or three olives for garnish.