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Take out the bone, and fill the cavity with stuffing of bread-crumbs, seasoned with salt pork chopped very fine, pepper, salt and sweet marjoram ; make deep incisions in the veal, and fill them with the stuffing, or press into each a strip of salt pork. If a larding-needle is at hand, strips of salt pork may be drawn through the veal without previous cutting. 'Bind it closely together with twine ; put it in the oven with a little water in the pan, baste often, and roast until thoroughly done, remembering that no one likes rare veal. When the veal is cooked make the gravy in the dripping pan, after pouring off the fat ; add broth or water, if necessary ; season to the taste with pepper and salt, and thicken with browned flour. VEAL CUTLETS. Cut the veal from the round in slices about an inch thick ; put it in a frying-pan and half cover it with boiling water ; cover the pan closely and let it simmer ten minutes, take it out and when well drained dip the pieces in the beaten yolk of egg seasoned with pepper, salt, grated lemon-peel, and a little nutmeg, then in grated bread, and fry them in butter and lard. When cooked take them from the pan, pour out nearly all the fat, add hot water (half a pint for an ordinary dish), thicken with two tablespoons of flour and season it, adding a little lemon juice. Pour the gravy over the veal, and garnish the dish with sliced lemon. The lemon and nutmeg may be omitted if preferred. SHOULDER OF VEAL STUFFED. Remove the bone from a shoulder of veal without cutting through the outer skin, and replace the bone with bread-crumbs, chopped thyme and parsley ; a little nutmeg together with some butter and beef suet ; moisten with milk or hot water and bind with a beaten egg ; add a few slips of fat pork or ham and seasoned with salt and pepper ; sew and truss the shoulder in shape, put it into a baking-pan with the bones under it, and brown fit quickly in a hot oven ; after the veal is brown, season it with salt and pepper, dredge it with flour, and baste it with the drippings in the pan ; bake the veal about twenty minutes to each pound, or until the gravy which runs from it shows a trace of red color ; an hour before the veal is done peel a dozen or more medium-size potatoes, and put them into the pan with the meat ; turn them occasionally to insure equal cooking, and, when the veal is done, arrange them around it on a hot platter ; make a gravy for the veal by using the drippings in the baking-pan ; after the meat is taken up set the pan over the fire, stir into it a heaping tablespoon of flour and brown it, then stir in gradually a pint of boiling water and a palatable seasoning of salt. VEAL. 113 VEAL PIE. " Weal pie," said Mr. Weller, soliloquizing, as he arranged the eatables on the grass. " Werry good thing is weal pie, when you know the lady as made it, and is quite sure it an't kittens ; and arter all though, where's the odds, when they're so like weal that the piemen themselves don't know the difference." — DICKENS.