To do this, take the loin (desert), 2 1/2 kg, remove the bones, wash it, beat it and rub it well with salt and a little crushed pepper. In a pan put 18 dkg of butter, a large onion cut into thin slices, let it roast until nice and golden brown and add a few cloves, new spice seeds [sic!], 1 bay leaf spice, a little finely chopped root vegetables (celery, parsley, turnip), 1 or 2 tomatoes, a little thyme, the yellow peel of 1/2 lemon. When the whole is well foamed and yellowish, put the meat in the pan with the fat skin downwards, add the juice of one lemon and a piece of brown bread rind, pour a little veal bone broth or water, cover and let it cook for 2 to 2 1/2 hours until it is done but not too soft. Turn the meat a few times so that it steams well on all sides. Then put the roast in another pan, but in such a way that the skin comes to the top, skim the whole fat from the brown jus, pour it over the roast and put it in the hot oven so that it gets a nice light brown color. Then it is carved into nice pieces and put into the heated jars. The gravy is passed through a sieve together with the vegetables, seasoned and poured over the roast. The jars are closed and sterilized at 100 degrees for 60 min.
When serving, the sauce is mixed with
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