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Roast Fillet Of Veal

(Meats.) - (My Recipes Tried And True)







MRS. RATTRAY.



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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