1048. Fillet of Veal
Fillet of veal of from twelve to sixteen pounds, will require from four to five hours at a good fire: make some stuffing or forcemeat, and put it under the flap, that there may be some left to eat cold, or to season a hash: brown it, and pour good melted butter over it. Garnish with thin slices of lemon, and cakes or balls of stuffing, or duck stuffing, or fried pork sausages, curry sauce, bacon, &c.
1049. A Loin
A loin is the best part of the calf, and will take about three hours roasting. Paper the kidney fat, and the back: some cooks send it up on a toast, which is eaten with the kidney and the fat of this part, which is more delicate than any marrow, &c. If there is more of it than you think will be eaten with the veal, before you roast it cut it out, it will make an excellent suet pudding: take care to have your fire long enough to brown the ends.
1050. A Shoulder of Veal
A shoulder of veal, from three hours to three hours and a half: stuff it with the forcemeat ordered for the fillet of veal, in the under side.