Oast Veal
Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, with some butter or slices of salt pork or bacon, to provide basting fat. Roast, allowing from twenty to thirty minutes for every pound of veal. Baste every twenty minutes, using the liquid in the bottom of the pan for basting, as soon as there is sufficient. Make a gravy the same as for any roast, using the liquid in the pan.