Lay some sliced bacon in a saucepan; let get hot; add the veal.

Put a few slices of bacon in a stew-pan; when hot, add the veal.

Flambé with the Cognac and add the veal jus.

Cook the zucchini until softened for about 3 to 4 minutes and add the veal stock.

Let all cook together for twenty minutes, stirring frequently, that it may not burn; then add the veal, cut into small pieces.

Add the veal knuckles, chicken bones, parsley, peppercorns, and water to cover by 2 inches.

Add the veal mince and pulse.