From a brief survey it looks like there's a zillion variations. Basically you start with a cushion (top of back leg) of veal and run it through with strips of salt pork (bacon not recommended) with a larding needle. Then braise with root vegetables. and serve with a sauce made from the pan juices.
I'd write up and test a recipe but I'm tied up for the next week or so.
She doesn't need it this week, but don't do anything you wouldn't do anyways out of curiosity.
We're trying to include recipes that were either mentioned in the plays, or are from the same time periods of the plays and probably would have been eaten by the characters.
Regards, -scott Welcome to Rivendell, Mr. Anderson.