Take the slice of ham to the butcher and ask him to lard the top round of veal, that is insert long sticks of ham in it, and tie it. Heat the calf╒s foot pieces in boiling water. In a saucepan, brown the carrots and whole onions, bouquet garni, calf╒s foot, wine and water, salt and pepper. Cover and simmer for 15 to 18 minutes per pound of meat -- about 1 1/2 hours, turning the veal once. Let it cool in its juice and then remove it. Strain the juices and chill. Remove the fat. It should be a jelly now. Slice the veal and place on a serving plate. Heat the jelly for a minute or two and strain it over the meat. Surround with a vegetable macÄdoine mixed with mayonnaise stuffed into cherry tomatoes, hard-boiled eggs, tiny pickled corn ears or pickles.
