Eight oz. of bruised bread crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, 2 eggs, salt and pepper.

To 8 oz. of bruised crumbs of bread add 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fine; 2 eggs, salt and pepper to season; mix all these ingredients into a firm, compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing 4 lbs. would require rather more than an hour to cook it thoroughly before a small fire.