Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped porkcrumbs and seasoning — a few chopped mushrooms are an improvement - cover the sides with greased sheets of thick writing-paper; put a cupful of soup-stock or other gravy in the dripping-pan, and baste well for one hour with butter and water, afterward with the gravy. Cook fully twelve minutes to the pound. Take off the paper during the last half hour ; dredge with flour, baste with butter, and brown nicely. Take up and keep hot while you skim the fat from the gravy, stir into it half a cupful of chopped mushrooms and a little browned flour. Serve this, having cooked it three minutes, in a boat. Have ready some green pease, boiled and seasoned, and make a fence of them about the veal when dished.