Heat the lard in a heavy casserole and brown the meat all over, over moderate without burning the lard. When the meat is browned throw out the fat. Add the bones, the onions, the bouquet garni, butter, a tablespoon or two of water, salt and pepper. Cover and cook for 25 minutes per pound, about 1 1/2 hours over a very low heat. Turn the meat twice. Slice the veal and serve with the sauce, in a sauceboat.
