Brown it in a saucepan with a little dripping

Two and a half pounds of loin of veal, 2oz. dripping, 1 onion, half carrot, a bunch of herbs, 1 gill stock, 1 glassful white wine, seasoning. Bone meat carefully, trim and wipe it, and tie it up neatly. Brown it in a saucepan with a little dripping; then add carrot and onion, cut in small pieces, and brown them also; add the stock, wine, bunch of herbs, and seasoning; cover, and cook in the oven until the meat is tender. The meat must be basted with the stock every few minutes. Prepare some macaroni.
To serve: Place the veal neatly on one side of a dish, cutting the number of slices which are likely to be required, and arrange the macaroni on the other side; remove all the fat from the top of the gravy, and strain it over the meat. Time to cook: 12 to 15 minutes.