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VEAL ROAST (a la Languedocienne)

Roast a joint of veal in the usual way, and baste liberally with good dripping. Half an hour before taking it up, baste with a mixture of oil and vinegar in which two anchovies and five or six peppercorns have been infused. When the veal is to be served, skim the gravy, and pour it round the joint in the dish.