Roast Fillet of Veal, a l’aNGLAISE

Ingredients

• 1 good fat fillet of veal
• 1 lb well-seasoned stuffing
• buttered thick white paper
• small twine
• skewers

Directions

1. Remove the bone from the fillet of veal.

2. Flatten the udder with a meat mallet to lengthen it.

3. Make a deep incision between the udder and the fillet.

4. Fill the incision with the stuffing and sew it up with twine.

5. Wrap the udder tightly around the fillet and secure it with skewers and twine.

6. Cover the fillet with buttered white paper and roast it.