Take out the bone of the joint, make a deep incision between the fillet and the flap, then fill it with stuffing, made as follows: Two cupsful of bread-crumbs, half a cupful of chopped pork, peel (grated) of half a lemon, a little of the juice, summer savory, thyme or any herb to taste. Or it may be filled with a veal stuffing as follows: Half a pound of bread (without the crust) in tepid water, then squeeze it dry. Put three ounces of butter into a stew-pan, and when hot stir in a small onion, minced; color it slightly. Then add the bread, three tablespoonsful of parsley chopped fine, half a teaspoonful of powdered thyme, a little grated nutmeg, pepper, salt, and a gill of stock. Stir it over the fire till it leaves the bottom and sides, then mix in two eggs. After stuffing bind the veal into a round form, fasten it with skewers and twine, sprinkle over it pepper and salt, and cover it with buttered paper. Be careful not to put the meat too near the fire at first. Baste well and often. Just before it is done remove the paper, sprinkle over it a little flour, and rub over it a little butter. This will give a frothy appearance to the surface of the meat. When done, put the pan of gravy on the fire, add a little flour, some boiling water, and when cooked, some lemon juice. Strain it, remove the grease, and pour it around the roast. Fry some pieces of ham cut in diamond shape; place these in a circle around the roast, alternately, with slices of lemon.