This section is from the book "The Book Of Entrees Including Casserole And Planked Dishes", by Janet Mackenzie Hill. Also available from Amazon: The Book Of Entrees.
Have the bones removed from a breast of veal. A piece of veal weighing about four pounds is enough for an ordinary-sized family. Slit the veal in the thickest part to make a pocket. A plain bread stuffing or one made of sausage meat may be used. Spread the stuffing in the pocket evenly, roll and sew up the meat, but remove the thread before sending the dish to the table. Slice an onion and part of a carrot into an earthen dish; put in two branches of parsley and some bits of salt pork, lay in the meat, sprinkle over it some more onion, carrot and pork, cover and let cook very gently three hours, basting often with hot fat. The heat of the oven should be uniform throughout the whole time, but very moderate. When the veal is done, remove it to a serving dish; pour in a cup or more of veal broth and let simmer ten minutes, then strain and press all the juice from the vegetables; skim off the fat and use the liquid with wine or tomato puree in making a sauce.
The casserole should be of size to hold the meat and leave but little space around it. Turn the meat two or three times during the cooking. Skewers put in with the vegetables will keep the meat from frying in the fat. Tape tied around the meat - in place of sewing - will hold it in shape. Slow cooking is essential to success.
Fowl, etc., may be stuffed or not as is desired; the recipe given above will serve for all articles cooked in this manner.
Mix two cups of fine, soft bread crumbs, a cup of fine-chopped fat, salt pork or beef suet or three-fourths a cup of melted butter or mild-cured bacon fat, half a teaspoonful, each, of salt and pepper, one tablespoonful of chopped parsley, the grated rind of half a lemon, one teaspoonful of powdered sweet herbs and a grating of nutmeg.
For this stuffing one pound of sausage or one pound of fresh pork, part lean and part fat, chopped very fine, may be used; the latter will need more seasoning than the former, which is often over seasoned. A few chopped mushrooms (stems and peelings, fresh or dried, answer for this purpose) are an improvement; add, also, a tablespoonful of chopped parsley, a tablespoonful of scraped onion pulp or a tablespoonful of chopped chives, one egg well beaten and salt and pepper as needed.
 
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