The same in the main as the brisket

(No. 171) the fillet of veal being the same as the round of beef and solid meat. The dressing is pressed into the cavity left by removing the bone, and inclosed also by the skirt of fat, which should be left on the meat drawn close and tied around with twine. The surplus stuffing may be baked in a small pan and served with the meat and gravy. For best stuffing see No. 62. Half the quantity will serve for veal, and an egg added will make it richer. Drippings, lard or butter can be used instead of suet.