Take out the bone of the joint; make a deep incision between the fillet
and the flap; then fill it with stuffing made as follows: Two cupfuls of
bread-crumbs, half a cupful of chopped pork, half a lemon-peel grated, a
little juice, thyme, summer savory, or any herbs to taste; or it may be
filled with a veal stuffing (see page 167). Bind the veal into a round
form, fasten it with skewers and twine, sprinkle over pepper and salt,
and cover it with buttered paper. Be careful not to put the meat too
near the fire at first. Baste well and often. Just before it is done,
remove the paper, sprinkle over a little flour, and rub over it a little
butter. This will give a frothy appearance to the surface of the meat.
When done, put the pan of gravy on the fire; add a little flour, some
boiling water, and, when cooked, some lemon-juice. Strain it, remove the
grease, and pour it around the roast. Fry some pieces of ham cut in
diamond shape; place these in a circle around the roast, each piece
alternated with a slice of lemon.