(Recipe #61, page 90)
Take a leg or breast of veal, or a cut from the leg, and pound and blanch it (see directions in section I, no. 51). Place the meat in a non-reactive kettle with a knob of butter, some bay leaves, lemon peel and lemon slices, and a bit of salt; pour water and wine over the meat, and set the kettle tightly covered over moderate heat. If the broth cooks down too quickly, add some boiling water. A thick amber gravy will form.
Shift the meat frequently to keep it from scorching and baste it with the gravy until the gravy thickens.
Translated by David Green.