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Veal, Breast of, Stuffed and Roasted

Take a breast of veal weighing about eight pounds. Raise the thick part with the fingers, and force into the vacant place as much veal stuffing as possible. Bring the edges of the meat together, and sew them with twine, or fasten them with skewers, that the forcemeat may not escape. Put the veal down at a moderate distance from a clear fire. Baste it liberally. When done enough, take it up, pour melted butter over, and send fried rashers of bacon to table with it. Time to roast the veal, one hour and three-quarters. Probable cost, 10d. per pound. Sufficient for six or seven persons.