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Veal, Loin of, Chump End, Roasted

Make an incision in the skin round the thick part of the joint with a sharp knife and in this put some good veal forcemeat. Grease a sheet of white paper, wrap it round the joint, then put it down before a clear fire, and rather close to it. At the end of a quarter of an hour withdraw it to a distance, and let it roast very gently till done enough. Baste liberally. Half an hour before it is taken up remove the paper, dredge a little flour upon the meat, and sprinkle over it a little salt and the strained juice of a lemon. Let the veal brown brightly. Mix a slice of butter very smoothly with a dessert-spoonful of flour. Pour upon this a cupful of boiling water, add a little salt, and boil the sauce for a few minutes. Pour the fat out of the dripping-tin, leaving the brown gravy untouched. Stir the melted butter into this, strain it into the saucepan, and again let it boil. Put the veal the broad side downwards on a dish. Pour part of the gravy over it; put the rest in a tureen, and serve immediately. Send a cut lemon to table on a plate, and let boiled tongue, ham, bacon, or pickled pork accompany the veal. Time to roast the veal, twenty-five minutes to the pound. Probable cost, 10d. per pound.