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Chapter XLIV

1 cupful stale bread, 3 tablespoonfuls butter, 2 tablespoonfuls minced onion, teaspoonful salt, teaspoonful thyme, 1 egg, VEAL Small breast veal (about 3 pounds), tablespoonful cornstarch.

Soak stale bread in cold water; when soft, put it in a towel, press out the water, place butter with minced onion over the fire, stir and cook five minutes without browning, then add the bread, stir five minutes longer, season with salt, pepper, thyme, and 1 egg, and mix. Have the butcher prepare the veal for filling, wash and wipe the meat dry, season inside and out with 1 tablespoonful salt and teaspoonful pepper, then stuff the breast, sew it up, lay the meat in a roasting pan, with slices of pork under it, spread over with butter, and lay a few slices of pork on top. Place the pan in hot oven, roast until the meat becomes light brown, basting frequently with its own gravy, add 1 cupful boiling water, roast about two hours longer, basting frequently until done; add more water should the gravy brown too much. Ten minutes before serving, lay the meat on a platter, remove the fat from the gravy, mix cornstarch with cupful cold water, add to it the sauce, stir, and cook three minutes, then strain, pour a little of the sauce over the meat, and serve the remainder in a gravy boat.