Stuffing for Veal Roast

Ingredients

• 2 cups dry bread crumbs
• 4 tablespoons melted butter
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion juice or finely grated onion
• a little sage or thyme, if desired

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Mix the seasonings with the dry crumbs and moisten with the butter.

2. Place the prepared meat in the roasting pan.

3. Rub drippings over the surface, sprinkle with pepper and salt, dredge with flour, and brown quickly in a hot oven at 400°F (200°C).

4. Put the meat in a hot oven in an uncovered roaster and cook until it is a good brown color.

5. Then cover the roaster and cook in a slow oven at 300°F (150°C).

6. No basting is required.

7. If there is not enough liquid for gravy, wash the tasty crust from the sides of the roaster, add a little water, and make a brown gravy.