Veal To Roast Recipe

Veal will take a quarter of an hour to a pound: paper the fat of the

loin and fillet; stuff the fillet and shoulder with the following

ingredients: a quarter of a pound of suet, chopped fine, parsley, and

sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and

yolk of egg; butter may supply the want of suet. Roast the breast with

the caul on it till almost done; take it off, flour and baste it. Veal

requires to be more done than beef. For sauce use salad pickles,

brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower,

celery, raw or stewed.

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