Roast Loin of Veal

Order a best end loin of veal, weighing about eight pounds, with a fair proportion of the skirt on; trim it square, and placing some veal-stuffing in an incision made for that purpose in the flap or skirt, wrap it round the kidney fat so as to secure it tightly with skewers and. string; envelope the loin in well-greased sheets of clean paper secured with string; spit it, and roast it before a moderate fire for about two hours; when done, dish it up, and pour either some clear brown gravy, or some melted butter sauce coloured with a few spoonfuls of mushroom catsup over it, and serve separately—either a ham, or tongue, Bath chap, or some bacon garnished with some sort of vegetable.