"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"

Steps:

• Preheat oven to 325.
• Dry the veal on paper towels.
• Place in a heavy casserole just large enough to hold the veal easily.
• Place the casserole over moderately high heat with the butter and oil.
• When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
• Remove the veal.
• If the browning fat has burned, pour it out and add butter.
• Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
• Sprinkle salt and pepper over the veal.
• Return it to the casserole and baste with the butter in the casserole.
• Insert meat thermometer.
• Lay the blanched bacon over the meat, then cover with foil.
• Cover the casserole and set in lower third of preheated oven.
• Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
• Baste it 2 or 3 times with the juices in the casserole.
• The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
• Place the veal on a hot platter and discard trussing strings.
• The veal and vegetables will have produced a cup or more of juice in the casserole.
• Remove all but 2 tablespoons of fat from them.
• Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
• Boil down rapidly if necessary; you should have 3/4 to 1 cup.
• Correct seasoning, and strain into a hot gravy boat.
• Garnish the meat platter with whatever vegetables you have chosen, and serve.
• If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.