Stuffed Breast of Veal

Or as the directions were given in the 17th century ‘To make a pudding in a breast of veal.’ Don’t be alarmed at the variety of ingredients in the stuffing: try them and see how good the mixture is. Remember that raw meat was once always used in mince-pies, and remember how good red-currant jelly is with roast hare, and cranberry sauce with turkey, and be courageous and enterprising.