Fillet of Veal

Cut off the shank of a leg of veal, and cut gashes in the remainder. Make a dressing of bread, soaked soft in cold water, and mashed; season it with salt, pepper, and sweet herbs; chop a little raw pork fine, put it in the dressing, and if you have not pork, use a little butter instead. Fill the gashes in the meat with part of the dressing, put it in a bake pan, with just water enough to cover it; put the remainder of the dressing on top of the meat, and cover it with a heated bake pan lid. For six pounds of veal, allow two hours' steady baking. A leg of veal is nice prepared in this manner, and roasted.