TO ROAST A LOIN OF VEAL.
Wash it well, and put it in a tin kitchen some distance from the fire; when it is hot through, place it nearer to the fire; baste it well; when nearly done, dredge it with flour; add pepper and salt; the time it takes to cook will depend on the size of the loin; put half a pint of water in the tin kitchen when you set it to the fire; garnish the dish with sliced lemons.