Veal requires more time than any other meat except pork. It is scarcely ever done too much. A leg weighing eight or nine pounds should roast three hours. If your family is large, so that most of it will be eaten the first day, it is best to take out the bone, which is easily done with a sharp knife, the knuckle having been cut off by the butcher. Put this bone aside with the knuckle for a broth. If you design to use what is left cold for dinner the next day, let the bone remain in, as it keeps the leg in better shape. Prepare a stuffing of bread, pepper, salt pork, and sweet marjoram; make deep incisions in the meat and fill them with it. Fasten the fold of fat which is usually upon the fillet over the stuffed incisions with a skewer. Roast it slowly at first. Put into the dripping-pan some hot water with a little salt in it, or some of the stock. When the meat has roasted about an hour, flour it thickly, and skewer upon it four or five slices of salt pork. After the flour has become brown, baste the veal every fifteen minutes. If it is very good veal, the pork will flavor it without the addition of any butter; but if not, or if you wish it to be particularly nice, add a small piece of butter to the gravy in the roaster, before you begin to baste the meat. In cutting the incisions, endeavor to make them wider inside than at the surface, so that the stuffing may not fall out. See the directions (page 123) for making the gravy.