(Recipe #56, page 89)
Prepare the veal as in no. 54, heat butter and fat sizzling hot in a kettle, optionally added a few slices of pork fat, put the roast in the kettle, and brown it thoroughly on both side, pushing it back and forth without piercing it. Then gradually add a few half cups of cream alongside the roast (milk or water will do in a pinch), cover the kettle tightly, and proceed otherwise as in oven roasting, basting frequently.
As in oven roasting, too, the round side must be uppermost in the kettle.
Translated by David Green.