Roast Veal
Six pounds of veal taken from the leg, from the loin, or from the breast.
Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting.
If Remove pork slices from top of meat one half hour before it is done, and brown. A gravy may be made from the fat in the pan, same as Brown Gravy.