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Fillet Of Veal To Roast

Remove the bone. Prepare a stuffing of bread crumbs and fat salt pork; or, if you prefer it, butter and egg; salt, pepper and sweet herbs, minced fine and well mixed. Stuff the place whence the bone was taken, and skewer the flap over the stuffing at one end. Fasten the other end with a skewer. Larder the outside of the meat with fat ham or salt pork. Put a little water into the pan with a little salt. Let the meat be well basted while cooking and see that it is thoroughly done. When cooked, baste it with butter, and serve it with sliced lemon.