A Fillet Of Veal Recipe

Cut off the shank of a leg of veal, and cut gashes in the remainder.

Make a dressing of bread, soaked soft in cold water, and mashed; season

it with salt, pepper, and sweet herbs; chop a little raw pork fine, put

it in the dressing, and if you have not pork, use a little butter

instead. Fill the gashes in the meat with part of the dressing, put it

in a bake pan, with just water enough to cover it; put the remainder of

the dressing on top of the meat, and cover it with a heated bake pan

lid. For six pounds of veal, allow two hours' steady baking. A leg of

veal is nice prepared in this manner, and roasted.

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