Bone the veal breast very carefully. Wash thoroughly, dry it and open it in the form of a pocket, closed at two ends. Mix together in a bowl the minced porkmeat, the onion, cooked and cooled, the chopped parsley, the spicy salt, the mushroom puree, and the brandy, and finally amalgamate everything with the eggs.

Stuff the veal with this filling and sew up the openings with thick white thread, so that everything is firmly closed. Line the bottom of a braising pan with the broken-up rinds, the slices of onion and carrot and the bunch of aromatic herbs. Put the piece of stuffed veal seasoned with salt and pepper on top, and surround it with the broken-up bone.

Put the braising pan on the heat to lightly brown the chopped mixture, taking care that it does not stick to the bottom, then transfer, securely covered, to the oven and leave for quarter of an hour to moisten everything well. Douse with the wine, leave to reduce completely, cover the meat with the stock, put the lid back on, and continue cooking in the oven for 2 and a half hours.

Lift the lid several times and drizzle the piece of meat with the cooking liquid to glaze the surface. After half an hour take the meat out, remove the thread and transfer to a very hot oval serving plate. Finely sieve the sauce (it should remain slightly dense) degrease it and pour some spoonfuls around the meat. Serve the rest of the sauce in a sauce-boat along with the carrots on the side.