Roast Veal
The leg, cushion (thickest part of leg), and loin are suitable pieces for roasting. When leg is to be used, it should be boned. Wipe meat; sprinkle with salt and pepper; stuff and sew in shape. Place on rack in dripping pan, dredge meat and bottom of pan with flour, and place around meat strips of salt pork. Have oven hot 450°F. until meat is seared over; then reduce. Bake three or four hours in moderate oven 350°F., basting every fifteen minutes with one-third cup butter melted in one-half cup boiling water, until used; then baste with fat in pan. Serve with brown gravy. 2 pounds veal pound fat salt pork 2 teaspoons salt teaspoon pepper