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Roasted Round of Veal

Cut a slice of veal out of the largest part of the leg, remove the center bone, and fill the cavity with bread stuffing. Wrap the meat in a sheet of buttered paper, arrange it in the pan and roast it in a hot oven, basting it frequently. Half an hour before the fillet is done, remove the paper, sprinkle a little salt over it, and allow it to brown nicely. When cooked, remove the meat from the oven, glaze it, place it on a hot dish, pour a little brown gravy over, and serve with a separate dish of vegetables.