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Clean the head of a veal,split it into two parts, wash it under the current water and dry it. Season it with salt, pepper, rosemary, sage and two or three leaves of bay. Sprinkle with some dry white wine and a thread of olive oil; let it marinate for two hours. Display upon and inside it some thin slices of pork bacon, then arrange it on a baking-pan and add some other olive oil. Put it in the warm oven at 180°. Bake without roasting it and serve it hot with a salad.
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