BAKED FILLET OF VEAL.
Take the leg or fillet of veal; wash it well; cut off the shank and trim it, so that it will sit nicely in the pan; make a stuffing of bread crumbs, pepper, salt, parsley and nutmeg, some butter and the yolks of eggs; stuff the fillet and bake it: put a little water in the pan, and some mushroom catsup in the gravy.