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Loin Roast of Veal

Veal requires a longer time to roast than mutton or lamb. Allow a quarter of an hour to each pound, or twenty-one minutes to the pound. Heat gradually, baste frequently at first with salt and water, afterward with gravy. When the meat is nearly done, dredge lightly with flour and baste once with melted butter. Skim the gravy, thicken with a teaspoonful of flour, boil up. Should the meat brown too fast, cover with white paper. The juices, which make up the characteristic flavors of meat, are oftener dried out of veal than any other flesh.