Fillet of Veal A-la-Mode
64. Cut deep incisions in the meat about an inch apart, and season it with pepper and salt. Make your dressing with a four cent baker’s loaf, two small onions finely chopped, and an ounce of butter, with pepper and salt to the taste; fill the incisions with this dressing, put the veal in a pot with three gills of water and cover it tightly. Let it cook slowly two hours at least. Some prefer a little sweet marjoram or thyme, finely powdered, added to the dressing. Take out the veal when it is done, and thicken the gravy with a little flour.