Roast Veal Recipe

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Instructions

Take a piece of loin, rib, or breast, not less than 5 or 6 pounds.
It is not well to roast a smaller piece; it is likely to be dry and tasteless, since veal must be well done to be wholesome.
And having less nutritive quality and flavor than almost any other meat, it requires especial care in cooking and seasoning to make it palatable or of much value as food.
If a small quantity only is wanted, it is better to cook it in some other way, and there are many ways of using cold roast.
It may be made into stews, ragouts, baked in pies, or served as entrees in croquettes, casseroles, timbales, etc.
Wipe the piece to be roasted with a damp cloth, trim off any skin or objectionable edges, rub well with salt and pepper and a little powdered mixed sweet herbs, and dredge with flour.
Put it in the roasting-pan and lay over the top thin scales of fat salt pork, skewering them in place, if necessary, with wooden toothpicks.
The pork will flavor and baste the meat while cooking, but it is better to baste several times while cooking with the liquor in the pan.
Pour half a cup of hot water in the pan and add just sufficient water, as it evaporates, to keep the bottom of the pan covered and prevent the flour and fat from burning.
Allow twenty minutes to a pound for roasting, with the oven at a quick heat, covering the top with buttered paper if it burns.
When done take out on a hot platter, and make a gravy by adding hot water to the liquor in the pan, if necessary adding first a little more flour and stirring it until smooth.
Salt more, if needed, and add a little Worcestershire sauce or a teaspoon of horseradish.