Take a fillet of veal, rub it with salt, and then with a sharp
knife make deep incisions all over the surface, the bottom as well
as the top and sides. Make a stuffing of grated stale bread,
butter, chopped sweet marjoram, grated lemon-peel, nutmeg, pepper
and salt, mixed up with beaten yolk of egg to bind and give it
consistency. Fill the holes or incisions with the stuffing,
pressing it down well with your fingers. Reserve some of the
stuffing to rub all over the outside of the meat. Have ready some
very thin slices of cold boiled ham, the fatter the better. Cover
the veal with them, fastening them on with skewers. Put it into a
pot, and stew it slowly in a very little water, just enough to
cover it. It will take at least five hours to stew; or more, in
proportion to its size. When done, take off the ham, and lay it
round the veal in a dish.
You may stew with it a quart or three pints of young green peas,
put in about an hour before dinner; add to them a little butter
and pepper while they are stewing. Serve them up in the dish with
the veal, laying the slices of ham upon them.
If you omit the ham, stew the veal entirely in lard.