The Private Papers of Henry Ryecroft

In the case of veal, we demand "stuffing." Yes, for veal is a somewhat insipid meat, and by experience we have discovered the best method of throwing into relief such inherent goodness as it has. The stuffing does not disguise, nor seek to disguise; it accentuates. Good veal stuffing--reflect!--is in itself a triumph of culinary instinct; so bland it is, and yet so powerful upon the gastric juices. Did I call veal insipid? I must add that it is only so in comparison with English beef and mutton. When I think of the "brown" on the edge of a really fine cut of veal--!