Fillet of Veal with Ham.
Have the fillet rolled and skewered by your butcher. Stuff a good force-meat of crumbs and minced fat ham between the folds of meat, and lay sliced ham over the top and sides, binding it in place with packthread. Put into a dripping-pan with a cup of boiling water, and roast twelve minutes for each pound. Baste very often. Half an hour before you take it up, remove the ham, and lay on one side of the pan; dredge the meat with flour and baste abundantly and frequently until well browned. Dish with the ham cut into strips and laid next the edge of the dish—the potato balls close to the meat. Send around sweet pickles with it. Strain the gravy, thicken with browned flour, add pepper and a tablespoonful of tomato catsup; boil up and pour into a boat.