To stuff a Leg of Veal

Ingredients

• 1 pound veal
• 1/2 pound pork
• 1 pound grated bread
• handful green parsley
• pepper
• 3 ounces butter
• 3 eggs
• sweet herbs
• salt
• flour
• 1 spoonful ketchup

Instructions

1. Chop 1 pound veal, half a pound salted pork, and 1 pound grated bread very fine with a handful of green parsley.
2. Pepper it, then add 3 ounces butter, 3 eggs, and optional sweet herbs.
3. Cut the leg round like a ham, stab it full of holes, and pack in all the stuffing.
4. Salt and pepper the leg and dust on flour.
5. To bake, put it in a saucepan with a little water; to pot it, rest it on skewers over a little water in the pot.
6. Over a gentle fire, cook it tender, adding water frequently.
7. Take out the leg, put butter in the pot, and brown the leg.
8. Separately thicken and butter the gravy and stir in a spoonful of ketchup.