Rinse the roast veal and pat dry. Rub generously with salt and pepper and smear with half the mustard. Wrap the bacon slices around the roast so that they overlap, press down and coat with the remaining mustard. Pre-heat the oven to 170˚C (338˚F) top and bottom.

Peel the onion, cut into coarse rings and place in a cast iron roaster. Spread out over the base. Pour the white wine over and place the roast on top. Rinse the sprigs of tarragon and place in the roaster.

Place the roaster in the pre-heated oven and cook for 50 minutes at a con-stant temperature. In the meantime, periodically pour veal juice over the roast, and add more white wine if necessary. After 50 minutes, pour 100 ml of the cream over the roast. Cook the roast for a further 40 minutes; pour the remaining cream over shortly before the end of the cooking time.

Remove the roast from the oven and allow to rest. Strain the veal juice and bring to the boil with the jus. Season with salt and pepper. Cut the meat into slices and serve with the sauce.

Delicious with sugar snap peas or asparagus and potatoes.