Cut four pounds of veal about three inches thick off the fillet, roll it up, bind it round with tape, rub it over with flour, put it in a stewpan with a small lump of butter, and fry it until nicely browned all over. Pour one-half pint of rich gravy in with the veal, season it with salt and pepper, place the lid on the stewpan, and cook the contents slowly for four hours. When done, take the veal up, place it on a hot dish, first removing the tape, and keep it hot. Boil the cooking liquor quickly until stiffly reduced, then pour it over the meat and serve.

Veal, Italian Style

Boil about one pint of milk with an onion and a bay leaf, for fifteen minutes; then remove the bay leaf, and pour the boiling milk over a heaping breakfast cupful of breadcrumbs. Chop fine one pound of raw veal and pound it in a mortar, mixing with it a small quantity of cold, cooked fat; then mix in the soaked crumbs, and pass the mixture through a coarse sieve. Divide it into equal portions, which mould into rolls with flour. Procure as many pieces of cloth as there are rolls, wring them out in boiling water, flour them, tie a roll in each, place them in a saucepan of boiling water, and boil from ten to fifteen minutes. When cooked, drain the rolls, remove the cloths, place them on a hot dish, pour some well-flavored brown sauce round them, and serve.