Make incisions between the ribs and the meat, and fill with a
force-meat made of fine bread-crumbs, bits of pork, or ham chopped
“exceeding small,” salt, pepper, thyme, sweet marjoram, and beaten egg.
Save a little to thicken the gravy. Roast slowly, basting often, and
the verdict of the eaters will differ from theirs who pronounce this
the coarsest part of the veal. Dredge, at the last, with flour, and
baste well once with butter, as with the loin.