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Veal, Goose

This very savoury dish, which is a favourite with many, may be made of breast of veal after the tendons or bones have been removed, or of the upper part of the flank of the loin, or of the skin of the best end of the neck which has been pared off with about an inch and a half of the flesh adhering to it. Lay the meat upon a table, cover with sage and onion stuffing, such as is used for goose; then roll it, bind securely with tape, and roast before a clear fire. When done enough place it upon a hot dish, and send good brown gravy and apple sauce to table with it.