My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

ROAST FILLET OF VEAL.

MRS. RATTRAY.

Take a good sized, white, fat leg of veal, weighing some ten or twelve pounds. Remove the meat carefully from the bone and take out the bone. Then pin the meat securely into a nice round with skewers; fill the cavity from which the bone was taken with the following dressing. Roast in a slow oven, allowing one quarter of an hour for each pound, and be sure to keep it thoroughly basted with plenty of beef dripping.