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Recipes from American Cookery
 by Amelia Simmons (1796)

To stuff a Leg of Veal.

Take one pound of veal, half pound of pork (salted,) one pound grated bread -- chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and three eggs, (and sweet herbs if you like them,) make large incisions in the leg, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put into a saucepan with a little water, if potted, lay some skewers at the bottom of the pot, put in a little water and lay the leg on the skewers with a gentle fire to render it tender, (frequently adding water,) when done in take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered, a spoonful of ketchup added, and wine if agreeable.


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