The breast or brisket of veal is a low-priced cut, at least when the veal is large, but is most excellent when cooked tender. There is a large proportion of gelatinous bone and tendon good for soups and stews. Take the entire "plate," as the butchers call it, and take out the bones by cutting down the sides of the ribs and along the brisket edge with the point of the knife, without cutting down through. Then chop the bone in pieces and use them in soup, as directed in a previous receipe. Make the bread stuffing the same as for roast turkey, lay it on the broad, boneless piece of veal - which may be made broader and evener by splitting the breast edge part way - then roll up and tie in good shape with twine. Put the rolled veal into a baking pan, with fat skimmed from the soup, a little water and salt and baked with greased paper on top for a time, according to the size of the veal - probably an hour and a half. Baste it with a little drippings, roll it over in the glaze or gravy of the pan when that becomes brown at last, and make pan gravy when the meat is taken oat the usual way.

Cost of material - 3 lbs veal brisket at 10c loses one half in boning, soup bones pay for the dressing - 2 lbs stuffed veal for 30, or 8 to 10 orders, 3c per plate.