3 ounces of salt pork.
1 gill of cracker crumbs.
1 teaspoonful of sweet marjoram.
1/2 teaspoonful of sage.
Salt, pepper, flour.
To make the dressing. Soak the bread in cold water for two or three hours. Press out nearly all the water; then add one ounce of salt pork chopped fine, one teaspoonful of salt, one third of a teaspoonful of pepper, the herbs, and crackers. Let this stand while the meat is being washed and seasoned.
The parts of the veal that are good for roasting are the loin, breast, and fillet. Veal requires a great deal of seasoning, and is almost always stuffed. It must be remembered that in the loin and breast there is a great deal of bone. On the other hand, the fillet has not a particle of waste except a small bit of round bone. Veal is delicious cold, and the cold roast meat can be prepared in many savory ways. For these reasons, if the family do not object to the meat in all forms, it would be well to get a roast of good size. This is a kind of meat that must be thoroughly done; not even a pinkish tinge should be seen after it is cooked.
For a family of three get a loin or breast weighing about four or five pounds. Wash it in cold water and wipe it with a clean towel. Rub into it one tablespoonful of salt, and sprinkle lightly with pepper. Stuff it, roll it up, and skewer it. Place on a rack in the dripping-pan, and lay upon it two ounces of salt pork cut in thin slices. Cook for two hours and a half, following the directions given for roasting.
Any of the following named vegetables may be served with roast veal: potatoes, rice, macaroni, spinach, asparagus, beets, turnips, parsnips, salsify, string beans, shell beans, grated horseradish, etc.