Line a baking-dish with strips of bacon and cover with a layer of carrots, onions, and turnips sliced, an ounce of minced ham, and a little parsley, and two or three cloves. Sprinkle with pepper and salt and moisten with half a pint of clear stock. Place upon these a fillet of veal four inches thick, cut so as to just fit the dish. Cover closely and bake until tender, basting it frequently. The gravy, strained and thickened with flour, should be served in the same dish with tomatoes and fried potatoes.