Stuff, and bind with twine as for roasting. Then cover the top and
sides with sliced ham which has been already boiled, securing with
skewers, or twine crossing the meat in all directions. Lay in a pot,
put in two large cups of boiling water, cover immediately and closely,
and stew gently—never letting it cease to boil, yet never boiling hard,
for four or five hours. A large fillet will require nearly five hours.
Remove the cover as seldom as possible, and only to ascertain whether
the water has boiled away. If it is too low, replenish from the boiling
kettle. Take off the strings when the meat is done; arrange the ham
about the fillet in the dish, and serve a bit with each slice of veal.
Strain the gravy, thicken with flour, boil up once, and send in a boat.
Serve with stewed tomatoes and spinach.