Fillet of Veal.
Take out the bone of the joint (you can add it on Saturday to your baked soup); make a deep incision between the meat and the “flap,” which your butcher will skewer around the fillet. Fill this and the hole left by taking out the bone with a force-meat of crumbs, chopped salt pork, chopped thyme and parsley, grated lemon-peel, pepper, salt, and the juice of a lemon. Bind the fillet into shape with tapes; cover the top with a paste of flour and water, and bake twelve minutes to the pound, putting a cup of boiling water into the pan. When done, pull off the paste; dredge with flour, and baste well with butter. The meat should have been very freely basted while cooking. Dish the meat when browned; season, and thicken the gravy; boil up, and pour into a boat.