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Roast Fillet Of Veal(Meats.) - (My Recipes Tried And True)
Take a good sized, white, fat leg of veal, weighing some ten or twelve
pounds. Remove the meat carefully from the bone and take out the bone.
Then pin the meat securely into a nice round with skewers; fill the
cavity from which the bone was taken with the following dressing. Roast
in a slow oven, allowing one quarter of an hour for each pound, and be
sure to keep it thoroughly basted with plenty of beef dripping.
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