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Veal, Loin of, Roast

Make an incision in the flap or skirt of the loin, and into the cavity thus made, just over the ends of the bones, put some good veal forcemeat. Roll in the flap to cover the kidney-fat, and skewer it down, or bind with string. Wrap the loin in well-greased sheets of paper, and put it down, at a moderate distance, before a clear fire. Baste liberally. Half an hour before it is done enough take away the paper, and let the veal brown. If the paper is not put on, the joint must be well dredged with flour soon after it is put to the fire. When done enough, put the veal on a hot dish, and pour either clear brown gravy or good brown sauce over it. Garnish the dish with sliced lemon and fried forcemeat balls. Ham, tongue, bacon, or pickled pork should be served with it. In some places egg sauce and brown gravy are served with roast veal. If the loin is a very large one, the kidney should be skewered back for a while to ensure its being sufficiently cooked. Care should be taken that the joint is hung before the fire in such a way that both ends will be equally done. Time, a large loin of veal, about three hours. Probable cost, 11d. per pound.