Roast Breast of Veal

Take a breast, or part of a breast of veal, and remove the tendons without cutting through the veal; and, in their room, place a rolled pudding composed of veal stuffing, which must be secured by being sewn up with string, or merely fastened in with skewers. Spit the breast of veal, and roast it, if weighing eight pounds, about an hour and three-quarters; and when done, dish it up, pour over it some butter sauce mixed with either a little catsup or browning, and serve.