Roast Veal
Six pounds of veal taken from the leg, from the loin, or from the breast.
Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting.
Remove pork slices from top of meat one half hour before it is done, and brown.
A gravy may be made from the fat in the pan, same as [Brown Gravy].
Roast Veal Stuffed
Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms. Sew up stuffed meat and roast same as Roast Veal.
Veal Fricassee
Cut meat in small pieces, sauté in melted butter. Cover meat with boiling water and cook slowly until meat is tender.
Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice.