Fillet of Veal.
Boil, blanch, and chop two sweetbreads; mix with them a slice of cooked corned ham, minced, and some fine bread-crumbs; season with pepper, salt, a pinch of lemon-peel, and bind with a beaten egg. Stuff a fillet of veal with this mixture. Bind a broad strip of muslin about it, as wide as the meat is high; set in a dripping-pan, and pour a cup of hot water around it. Cover the top with milk in which has been mixed a tablespoonful of melted butter. Pour on carefully so as not to run down the sides. Bake, basting for one hour with milk and butter, for another hour with cream, in which has been stirred a pinch of soda. Unbind the muslin from the fillet, dish it; add to the gravy a little hot water and a teaspoonful of corn-starch wet in cold water; boil up, and pour half upon the veal, the rest into a boat.