Of from twelve to sixteen pounds, will require from four to five hours at a good fire; make some stuffing or forcemeat ([No. 374] or [5]), and put it in under the flap, that there may be some left to eat cold, or to season a hash;[127-*] brown it, and pour good melted butter ([No. 266]) over it, as directed in [No. 33].
Garnish with thin slices of lemon and cakes or balls of stuffing, or [No. 374], or [No. 375], or duck stuffing ([No. 61]), or fried pork sausages ([No. 87]), curry sauce ([No. 348]), bacon ([No. 13]), and greens, &c.
N.B. Potted veal ([No. 533]).
Obs.—A bit of the brown outside is a favourite with the epicure in roasts. The kidney, cut out, sliced, and broiled ([No. 358]), is a high relish, which some bons vivants are fond of.
A Loin,—(No. 35.)
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 as delicate as any marrow. 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; same accompaniments as [No. 34].
A Shoulder,—(No. 36.)
From three hours to three hours and a half; stuff it with the forcemeat ordered for the fillet of veal, in the under side, or balls made of [No. 374].