The joint must be prepared a few hours before baking.

- Cut the joint into slices of at least 1 cm [ 1/2 in.] thick but without going down to the base (slices must not get totally untied from each other) ; if you plan to do it yourself, make sure you have a good Chef knife.
- Into each slot, slide a slice of cheese and a slice of bacon and tie all up then wrap it up into tinfoil. Leave in fridge for a few hours or for a night long.

- The day after, take the tin foil away, put the veal in an oven dish, drizzle with the wine, add salt and pepper and a few knobs of butter on top.
- Bake the joint in pre-heated oven at 180°C / 350°F for 1h30 (if it gets too brown, cover with a tinfoil) ; baste regularly.

Serve with fried potatoes or braised chicory.

TRICK : if the cooking juice gets too poor, sprinkle with a bit of stock cube in hot water.