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VEAL, FILLET OF, ROASTED (another way)

The fillet of veal is most commonly roasted, being previously stuffed either in the flap or in the space in the centre, from which the bone was taken. Veal, being a dry meat, requires constant basting either with butter, beef dripping, or suet. It must be roasted thoroughly (underdone veal being neither wholesome nor agreeable), and of a nice brown. When dished, half a pint of melted butter, sometimes mixed with a brown gravy, is poured over it. Curry sauce in a tureen may also be served with it. Bacon, or fried pork-sausage balls, with greens, are among the accompaniments of roasted veal.