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Roasted Breast of Veal

Remove the tendons from a breast of veal, fasten the sweetbread to the joint with skewers, wrap it up in a sheet of buttered paper, place in a pan and roast it in a hot oven. When the veal is cooked, which will take about an hour and a quarter, or possibly more, according to the size of the joint, remove the paper, place the veal on a hot dish, garnish it with slices of lemon, pour over it a little rich gravy, and serve with a sauceboatful of melted butter.