Take out the bone, fill the space with a fine stuffing, and let the fat be skewered quite round; stuff it also well under the skin with bread, sage, chopped onions and parsley, as much depends on the quantity and flavor of the stuffing, and send the large side uppermost. Put a paper over the fat; and take care to allow a sufficient time for roasting; put it a good distance from the fire, as the meat is very solid, and must be so thoroughly done as not to leave the least appearance of red gravy; serve it with melted butter poured over, and gravy round. Ham or bacon should be served with it, and fresh cucumbers if in season.

Although considered very indigestible, it is a favorite joint and generally roasted, although it may be easily divided into three parts and each dressed separately; that piece known in a "round of beef" as the "silver side," being roasted, and the remaining two stewed in different ways.

In Paris, a longe de veau is cut somewhat in the shape of a haunch of mutton, with the fillet and part of the loin joined together.