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Veal, Loin of, Stuffed and Roasted

After taking the bones from the meat, lay it flat on the table, and spread it with veal stuffing (see VEAL FORCEMEAT). Mince the kidney of the loin and strew it over, then roll, and tie tightly with wide tape; cover with greased paper, and cook gently till done. Remove the paper, and let the meat brown. Serve on a hot dish, with brown sauce flavoured with lemon juice poured round it. Garnish with little rolls of bacon and small mushrooms or tomatoes. Time, about three hours.