Roast Veal.
LOIN.
Veal requires a longer time to roast than mutton or lamb. It is fair to allow at least a quarter of an hour to each pound. Heat gradually, baste frequently—at first with salt and water, afterward with gravy. When the meat is nearly done, dredge lightly with flour, and baste once with melted butter. Skim the gravy; thicken with a tablespoonful of flour, boil up, and put into the gravy-boat.
Should the meat brown too fast, cover with white paper. The juices, which make up the characteristic flavor of meat, are oftener dried out of veal than any other flesh that comes to our tables.
BREAST.
Make incisions between the ribs and the meat, and fill with a force-meat made of fine bread-crumbs, bits of pork, or ham chopped “exceeding small,” salt, pepper, thyme, sweet marjoram, and beaten egg. Save a little to thicken the gravy. Roast slowly, basting often, and the verdict of the eaters will differ from theirs who pronounce this the coarsest part of the veal. Dredge, at the last, with flour, and baste well once with butter, as with the loin.
FILLET.
Make ready a dressing of bread-crumbs, chopped thyme and parsley; a little nutmeg, pepper and salt, rubbed together with some melted butter or beef suet; moisten with milk or hot water, and bind with a beaten egg.
Take out the bone from the meat, and pin securely into a round with skewers; then pass a stout twine several times about the fillet, or a band of muslin. Fill the cavity from which the bone was taken with this stuffing, and thrust between the folds of the meat, besides making incisions with a thin, sharp knife to receive it. Once in a while slip in a strip of fat pork or ham. Baste at first with salt and water, afterward with gravy. At the last, dredge with flour and baste with butter.
SHOULDER.
Stuff as above, making horizontal incisions near the bone to receive the dressing, and roast in like manner.