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Veal, Breast of, Roasted

If the sweetbread is retained, skewer it to the back. Cover the joint with the caul, or, wanting this, with a piece of buttered paper. Put the veal down at a moderate distance from a clear fire, and baste liberally till done enough. When it has been down about an hour and a half, remove the caul, flour the joint, and let it brown. Serve on a hot dish with melted butter poured over. Garnish with a cut lemon, and send boiled bacon to table with it. If liked, forcemeat balls may be served with the veal, and mushroom sauce sent to table with it. Time to roast the breast, two to two and a half hours, or twenty minutes to the pound. Probable cost, veal, 9d. or 10d. per pound.