For an 8 lb. fillet, take out the bone and fill up with the following stuffing: lb. of suet, lb. of bread-crumbs soaked in milk, a few sweet herbs, a little nutmeg, pepper, and an egg or two; mix all well together. Skewer up the joint in a round form (larding it with nice fresh bacon is a great improvement); cover the veal with a buttered paper; let it roast very gently; baste it well with some butter or fat. About half an hour before serving, pour over the joint half a tumbler of wine, with a teaspponful of flour mixed in it, which makes a nice rich gravy. (Takes three hours in an oven.)