Rolled Breast of Veal

Square the breast of veal by cutting off the rough ends in a straight line, and remove all the bones and tendons. Next, place a long rolled pudding of veal stuffing in the centre of the veal; roll it up in the form of a bolster; secure its shape by cording it neatly round with string, and set it to braize in the usual way in a braizing-pan; this will take about three hours; and when done, take it up, and having finished glazing it, as directed in the foregoing cases, place it on its dish, garnish it with any of the ragouts mentioned as fit accompaniments for necks or loins of veal, and send to table.