Lard well cleaned leg of veal with strips of smoked bacon, season with salt and pepper and, if necessary, tie with a kitchen spaghetti. Place veal bones in a suitable roasting pan, place veal nice side down on top and pour heated clarified butter over them. Pour a little water over the bones and sear briefly in the preheated oven at 220 °C. After about 10 minutes, reduce to 180 °C, let roast for another 30 minutes, adding water or beef broth frequently. Turn the roast veal over and roast again for about 40 minutes, basting frequently. Lift out veal roast and keep warm, remove bones, skim fat from casserole and strain juices. Knead a ball of butter and flour, stir it into the remaining juice, bring to a boil, stir in cream and boil vigorously, adding water or soup if necessary. Meanwhile, sauté chopped onions in about 2 tablespoons butter, add rice and cook until translucent, add water or soup. Season with salt if necessary, cover and simmer on low heat for about 20 minutes. Meanwhile, lightly sauté cleaned, chopped chanterelles in 2 tablespoons butter in an extra pan, cook peas in salted water until crisp and toss in a little hot butter. Briefly heat the smoked meat in a little butter. Cut the roast veal into slices, arrange on a warm serving platter and between each of the roast slices add
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