Roast Veal Stuffed Recipe

A piece of the shoulder, breast, or chump-end of the loin of veal, is

the cheapest part for you, and whichever of these pieces you may happen

to buy, should be seasoned with the following stuffing:--To eight ounces

of bruised crumb of bread add four ounces of chopped suet, shalot,

thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper

and salt to season; mix all these ingredients into a firm compact kind

of paste, and use this stuffing to fill a hole or pocket which you will

have cut with a knife in some part of the piece of veal, taking care to

fasten it in with a skewer. If you intend roasting the veal, and should

not possess what is called a bottle-jack, nor even a Dutch oven, in that

case the veal should be suspended by, and fastened to, the end of a

twisted skein of worsted, made fast at the upper end by tying it to a

large nail driven into the centre of the mantelpiece for that purpose.

This contrivance will enable you to roast the veal by dangling it before

your fire; the exact time for cooking it must depend upon its weight. A

piece of veal weighing four pounds would require rather more than an

hour to cook it thoroughly before your small fire.

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