Select a thick slice from a leg of veal weighing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of muslin and place it on top of the chopped vegetables, adding a teaspoonful of salt and a pint of boiling stock. Cover the pan and bake the veal in a moderate oven, about 300° Fahrenheit, for four hours, basting once or twice. Dish the veal and garnish it with nicely cooked red beans. Rub together in the pan two tablespoonfuls of butter and two of flour; add half a pint of stock; stir until boiling. Add a teaspoonful of kitchen bouquet, half a teaspoonful of salt, half a teaspoonful of Worcestershire sauce and strain it over the meat.