Roast Veal
Veal is a meat that lacks flavor and richness, and is greatly improved by seasoning with salt, sugar and pepper before it is cooked. Veal will bear more salt than beef, mutton or poultry, and about half as much sugar as salt should be used in seasoning it. Shake the sugar from a dredging box directly upon the meat, then add the salt and pepper. If it is to be stuffed, season to taste with salt and pepper, the desired quantity of crumbs or with salt, pepper and lemon thyme, or with salt, pepper and a combination of grated lemon peel, using very little nutmeg, As and moisten well with melted butter. Fill all available spaces with it; make pockets under the skin and fill them with it, or pack it upon the inside of the roast; roll up tightly, pin with skewers, tie securely with twine, place upon a sack in the roasting pan, and put in the oven. soon as it is a light brown color, baste with a thin gravy, and renew the operation every fifteen minutes until the roast is thoroughly cooked. It requires fully twice as long a time to roast veal as it does to roast beef or mutton, and the frequent bastings keep it from becoming hardened.