This meat requires particular care to roast it a nice brown; the fire should be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller: soak thoroughly, and then bring it nearer the fire to brown; baste on first putting down, and occasionally afterwards. When done and dished, pour over it melted butter, with or without a little brown gravy. Veal joints, not stuffed, may be served with force meat balls, or rolled into sausages as garnish to the dish; or fried pork sausages. Bacon or ham, and greens, are generally eaten with veal.

240. Fillet of Veal of from twelve to sixteen pounds will require from four or five hours at a good fire; make some stuffing or force meat, and put it under the flap, that there may be some left to eat cold, or to season a hash; brown it, and pour good melted butter over it; garnish with thin slices of lemon and cakes or balls of stuffing. A loin is the best part of the calf, and will take about three hours roasting; paper the kidney fat and back. A shoulder from three hours to three hours and a half; stuff it with the force meat ordered for the fillet of veal, or balls made of 271. Neck, best end, will take two hours; same accompaniments as the fillet. The scrag part is best in a pie or broth. Breast from an hour and a half to two hours. Let the caul remain till it is almost done, then take it off to brown it; baste, flour and froth it.