The pieces of veal that are roasted are the loin, leg, and shoulder.
It may be improved as directed above or not, according to taste; but we earnestly recommend it as not a little improvement, but as a marked one, as everybody can try it and judge, veal being naturally tasteless.
There are three ways of roasting veal. We will describe them, so that it can be done according to taste.
1. Spread a thin coat of butter around the piece of veal after being salted all around, put on the spit before a good but not very sharp fire; near it, but not too much so: veal being more tender than beef, it would also burn much quicker. Baste often with melted butter first, and then with the drippings, and from the beginning to the end. When done, that is, when overdone, as veal must always be, serve with the gravy only, or in the different ways described below.
2. Lard all the fleshy parts of the piece of veal with a larding-needle and strips of salt pork, the same as a fillet of beef, but which strips you roll in a mixture of parsley chopped, salt and pepper, before running them into the meat, and proceed as above for the rest. Serve also like the above.
3. After the piece of veal is improved as directed, spread the seasonings in which it has been improved all around it, then envelop the whole in buttered paper, which you fasten with twine, put it on the spit, and baste often with melted butter. It must be basted often to prevent the paper from burning. About fifteen minutes before it is done, remove the paper, put the meat a little nearer the fire so as to give it a fine yellow or golden color, finish the cooking till overdone, and serve also like the first, or No. 1.
No matter which of these three ways the piece of veal is roasted, it is served in the same manner.
With Asparagus.—When the roasted piece of veal is dished, put a purée of asparagus all around, and serve warm.
With Peas.—Spread one pint or one quart (according to the size of the piece of meat) of green peas au jus, on a dish; place the meat on the peas, spread the gravy over the whole, and serve as warm as possible.
With Quenelles.—Dish the roasted piece, place around it six or eight quenelles of chicken or of veal, strain the gravy on the whole, and serve warm.