Loin of Veal
Must be well jointed. The kidney fat papered, or it will be lost. Toast half the round of a loaf, and place it in the dish under the kidney part, and serve and garnish the same as the fillet. About three hours.
Breast of Veal.
Keep it covered with the caul till nearly done, for that will preserve the meat from being scorched, and will also enrich it.—From one hour and a half to two hours. Some put in a very delicate stuffing.
Neck, best end.
Two hours to roast.
Lamb.
Lamb must be young, to be good, and requires no keeping to make it tender. It is roasted in quarters, or saddles, legs, and shoulders; must be well done, but does not require a strong fire. Put oiled paper over a fore quarter. One of 10 lbs. weight will require two hours.—When the shoulder is removed, the carver ought to sprinkle some salt, squeeze ½ a lemon, and pour a little melted butter (it may have finely chopped parsley in it), over the target, and then replace the shoulder for a few minutes.—Mint sauce; and garnish with crisp parsley, sprigs of parsley, sprigs of cauliflower, or alternate slices of lemon and sprigs of water cress.—Serve salad, spinach, French beans, cauliflower or green peas. (See Sauces.)
Pork
Requires a very strong fire, and must be well done.