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Veal, Shoulder of, Stuffed and Roasted

Cut the knuckle from a shoulder of veal, draw out the blade-bone, and fill the cavity thus made with good veal forcemeat. If preferred, the blade-bone may be left in, and the forcemeat spread over the part where the knuckle was cut off, and also under the flap. The broad end of the shoulder must then be turned and skewered over the forcemeat. Tie a piece of oiled or greased paper over the joint, hang it tolerably near a clear fire, and at the end of twenty minutes draw it back and roast it gently until done enough. Baste every quarter of an hour. Twenty minutes before it is taken up remove the paper, dredge the joint with flour, and baste till it is nicely browned. Place it on a dish, pour good brown sauce round it, and serve with a cut lemon on a plate. Send ham or bacon to table with it. Time to roast a shoulder of veal, three hours to three hours and a half. Probable cost, 8 1/2d. per pound if bought whole.