Procure a small leg of veal from a cow calf, cut off the knuckle so as
to leave the fillet about eight inches in height, take the bone from the
centre, have ready some good veal stuffing (No. 127) in which you have
introduced some lean chopped ham and chopped eschalots, season rather
high and put it in the place the bone came from, envelope the fillet
with large thin slices of fat bacon, tie it up well with string, wrap it
in three or four sheets of oiled paper, place it on a spit and roast
three hours before a moderate fire, take up, tie it tight in a napkin;
place it on a dish to cool, put another dish upon the top, upon which
place a fourteen pounds weight, let remain till cold, then take off the
paper and bacon, the fillet will be quite white, cut a slice off the
top, glaze the sides, and serve with a thin sauce tartare (No. 38) round
it.