To pan-broil veal steak or cutlets, grease a hot frying pan with fat of any desirable kind, place the pieces of meat in it, and allow them to sear, first on one side and then on the other. When they are completely seared, lower the temperature, and broil for 15 to 20 minutes, or longer if necessary. Season well with salt and pepper. When cooked, remove to a platter and, just before serving, pour melted butter over the meat.
11. Veal Cutlets in Brown Sauce.--To improve the flavor of veal cutlets, a brown sauce is often prepared and served with them. In fact, the cutlets are cooked in this sauce, which becomes thickened by the flour that is used to dredge the meat.
To cook cutlets in this way, dredge them with flour, season them with salt and pepper, and sauté them in hot fat until the flour is quite brown. Then pour 1 cupful of milk and 1 cupful of water over the meat, cover the pan securely, and allow to cook slowly for about 3/4 hour. The sauce should be slightly thick and quite brown. Serve the cutlets in the brown sauce.
12. Veal Roasts.--Several different cuts of veal make very good roasts. The most economical one is a 5 or 6-inch slice cut from the leg of veal in the same way as the steak shown in Fig. 2.
Both the loin and the best end of the neck are excellent for roasting. The shoulder of veal, which is shown in Fig. 3, is sometimes roasted, but it is more often used for stew. Veal breast from which the ribs have been removed and veal rack, which is the portion of the ribs attached to the neck, may also be used for roasting. When they are, they are usually cut so as to contain a deep slit, or pocket, that may be filled with stuffing. In fact, whenever it is possible, the bone is removed from a piece of roasting veal and stuffing is put in its place.
To roast any of these pieces, wipe the meat, dredge it with flour, and season it with salt and pepper. Place it in a roasting pan and put it into a hot oven. Bake for 15 minutes; then lower the temperature of the oven and continue to bake slowly until the meat is well done, the length of time depending on the size of the roast. Baste frequently during the roasting. Remove the roast to a hot platter. Then place the roasting pan over the flame, and make gravy by browning 2 tablespoonfuls of flour in the fat that it contains, adding to this 1-1/2 cupfuls of water, and cooking until the flour has thickened the water. Serve the gravy thus prepared in a gravy bowl.
13. Stuffed Veal Breast.--A breast of veal in which a pocket has been cut for stuffing is shown in Fig. 4. When such a piece is
desired for roasting, it is advisable to have the butcher prepare it. The stuffing required should be made as follows: