Recipe: Roast Breast of Veal Stuffed

Have a pocket cut in VEAL, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt PORK; place on rack in dripping pan, and ROAST in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.

Better Meals for Less Money, by Mary Green (Year 1909)