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Veal, Roast

Veal requires to be roasted carefully if it is to be nicely browned. It is always best to fasten a sheet of oiled or buttered paper over the joint. Hang it close to a clear fire, and at the end of twenty minutes draw it back and let it roast slowly till done through. Baste with good dripping every quarter of an hour. Twenty minutes before it is taken up remove the paper, dredge a little flour over the joint, and baste with fresh butter melted for the purpose in a spoon. Sprinkle a little salt over it five minutes before serving. Those joints which are not stuffed should have forcemeat balls sent to table with them. Ham, bacon, tongue, or pickled pork should accompany roast veal. A little brown gravy should be poured over the joint, and a little more served in the tureen.