stuffing

sew it up, rub it over with good drippings, To pour Roast it over a the Loin veal. of Veal.—Notch the back of the veal, rub it with dripping, and take a piece cannot baste it too much. When done, take off To Stew a Fillet of Veal.—Have a fillet of from eight to ten pounds weight, and take out the stuffing, and put it in where the bone was taken tie it up neatly with a cord, rub it over with fresh two pints of white stock, draw to the side of the let it simmer for one hour, turn it over, add a it another hour, when it will be done, then take it glaze, and keep it hot. Strain the stock, skim it, in a little flour with a tablespoonful of browning, put it on the fire until it boils up. Dish the veal, sliced cucumber or lemon.