Take out the bone, and secure with skewers the fat flap to the
outside of the meat. Prepare a stuffing of fresh butter or suet
minced fine, and an equal quantity of grated bread-crumbs, a large
table-spoonful of grated lemon-peel, a table-spoonful of sweet
marjoram chopped or rubbed to powder, a nutmeg grated, and a
little pepper and salt, with a sprig of chopped parsley. Mix all
these ingredients with beaten yolk of egg, and stuff the place
from whence the bone was taken. Make deep cuts or incisions all
over the top of the veal, and fill them with some of the stuffing.
You may stick into each hole an inch of fat ham or salt pork, cut
very thin.
Having papered the fat, spit the veal and put it into the roaster,
keeping it at first not too near the fire. Put a little salt and
water into the dripping-pan, and for awhile baste the meat with
it. Then baste it with its own gravy. A fillet of veal will
require four hours roasting. As it proceeds, place it nearer to
the fire. Half an hour before it is done, remove the paper, and
baste the meat with butter, having first dredged it very lightly
with flour. Having skimmed the gravy, mix some thin melted butter
with it.
If convenient, you may in making the stuffing, use a large
proportion of chopped mushrooms that have been preserved in sweet
oil, or of chopped pickled oysters. Cold ham shred fine will
improve it.
You may stuff a fillet of veal entirely with sausage meat.
To accompany a fillet of veal, the usual dish is boiled ham or
bacon.
A shoulder of veal may be stuffed and roasted in a similar manner.