Roast Veal
Take a loin of veal; prepare a stuffing as you would for roast turkey; fill the flat with the stuffing; secure it firmly on to the loin; rub the veal with salt, pepper and a little butter; put it into a pan with a little water. Let it cook until thoroughly done, basting often. When done, remove the threads before sending to the table. Thicken the gravy with a little flour.