Veal (Roast Fillet of)

Instructions

1. For an 8 lb. fillet, take out the bone.
2. Fill up with the following stuffing: suet, bread-crumbs soaked in milk, a few sweet herbs, a little nutmeg, pepper, and an egg or two; mix all well together.
3. Skewer up the joint in a round form. Larding it with nice fresh bacon is a great improvement.
4. Cover the veal with a buttered paper, let it roast very gently, and baste it well with some butter or fat.
5. About half an hour before serving, pour over the joint half a tumbler of wine with a teaspoonful of flour mixed in it, which makes a nice rich gravy.
6. It takes three hours in an oven.