633 | Tendron of Veal à la Nantaise.
—Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. Cover with a buttered paper, and when it begins to color after five minutes, moisten it slightly with a pint of water or broth. Baste as frequently as possible, and let it cook one hour. Then put it on a dish, strain the sauce over it, garnish with six stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of croûtons all around the dish, and serve.