Stuffed Loin of Veal.
Prepare a dressing of bread-crumbs, a little chopped corned ham, parsley, pepper and salt, moistened with milk. Have the bones taken out of the meat, and fill the holes thus left with the stuffing. Secure the meat into a good shape with skewers, and cover the top and sides with thick foolscap paper, binding it with strings. Grease paper and strings, put the veal into your dripping-pan with a cup of hot water, and bake, basting the paper now and then with dripping, to prevent scorching. At the end of an hour, take out the meat and remove the paper. Pour off the gravy, carefully setting it by; return the meat to the oven with a cupful of milk in the pan instead of the gravy. Baste with butter, lavishly, once,—afterwards, and often with the milk as it heats. Roast, not too fast, nearly an hour more, or until your meat is tender. Should the milk evaporate too rapidly, add a little hot water. Indeed, this is a wise precaution against scorching. Take up the veal, thicken the gravy left in the oven, with a tablespoonful of butter rolled in flour, salt, and pepper, heat carefully that the milk may not “catch,” and pour some over the meat, serving the rest in a boat. Veal cooked in this way is very nice, but requires much attention at the last.