| Fillet | 5 to 6 lbs. | 2 to 2½ hours. |
| Shoulder | half shoulder from 7 to 9 lbs. | 2 to 2¾ hrs. |
| Loin | 4 lbs. | 1 hour. |
If fillet piece is too large to cook for one joint you may cut off a slice one and a half inches thick, horizontally, to be used later either as veal cutlets or for veal olives.
For dishing and obtaining gravy and dripping proceed as for beef.
Generally speaking, a piece of veal wants a longer time for cooking than a piece of beef or mutton of the same size.
101. Veal Cutlets
Chop off the long bones of two pounds of veal cutlets and put them to stew in a stone saucepan with a little salt to make gravy. Melt an ounce of fresh butter or dripping in an enamelled frying pan in the stove with the top off and lay the cutlets in it. Fry briskly for ten minutes turning once or twice. Replace the stove top and cook for another twenty minutes. Place on a dish, pour the gravy already made over them, and serve.
102. Stuffed Fillet of Veal
Take about three pounds of veal cut rather flat, score it several times with a sharp knife. Lay the sage and onion stuffing (as per recipe [40]) on it and cover with flare or a buttered paper. Tie it with string, put it into a baking tin, and bake for one and a half hours. Place on a hot dish and pour the gravy over.
103. Roast Pork
A small leg of pork or about four pounds of loin must be scored on the outside with a sharp knife. Put it into a baking tin and put in the oven for two to two and a half hours. Dish up and treat the dripping as directed for beef or mutton. Serve with onion or apple sauce.