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Roast Shoulder Of Veal |
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Free Books / Cooking / The National Cook Book / | |
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Roast Shoulder Of Veal |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Cook as above, omitting the vegetables, and roasting two minutes less per pound. Bear in mind that all the juices must be kept in so dry a meat as veal, and that the bacon and butter are needful additions to that which would otherwise be insipid.
Continue to:
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