Breast of veal can be roasted in the usual way (see No. 3) or baked in the oven. (See No. 4.) Veal takes a long time to cook, and it will be best to cover the joint with the caul, or with buttered paper. Serve some forcemeat balls of veal stuffing (see Veal Stuffing) with it. Ornament it with cut lemon, and serve boiled or fried bacon with it. Make some gravy in the dripping-pan, and thicken this gravy with a little brown thickening (see No. 12), or with butter and flour. Season the gravy with pepper and salt, and a little lemon-juice may be added. It is a very great improvement to the appearance of roast veal to brush it over with a little glaze; a teaspoonful of soy, mixed with two of rich gravy, will do. This can be thickened with corn-flour.

The best method of cooking breast of veal is to have it boned. The bones are invaluable for the stock-pot. Make some veal stuffing (see Veal Stuffing), spread a layer of this on the breast, roll it, and tie up exactly like a beef olive. (See Beef Olive.) Bake (see No. 4) glaze, etc., as above. Make a little gravy, as above, in the dripping-pan. Time to roast or bake a breast of veal, about three hours. A thick-rolled joint takes a long time; cover at first with a caul or with buttered paper.

The sweetbread is sometimes attached to the breast. It is a great pity to roast it with the veal. It should always be cut off and cooked separately. (See Sweetbread).

How To Carve Breast Of Roasted Veal

The breast of veal should be first separated into two parts - it rightly consists of two - the rib-bones and the gristly brisket. This is clone by cutting in the direction of the lines, 1, 2. The gristly part being divided into parts in the direction 3, 4, may be offered to those who prefer it - in a breast of veal stewed, these are particularly tender and inviting. The ribs are to be separated in the direction 5, 6; and, with a part of the breast, a slice of the sweetbread cut across the middle, should the sweetbread be cooked with it.

VEAL, BREAST OF, ROASTED, TO CARVE.

How To Re-Dress Cold Veal

Veal, especially roast, is very nice cold. It should be cut thin with a very sharp knife; a little stuffing should be cut with it, and a thin slice of ham. It is probably nicer this way than in any other form of warming-up. Cold veal, however, makes excellent mince, with poached eggs. (See Mince, and Eggs, Poached.) It also is very good curried. Simply cut the veal in small pieces, or shred the meat finely with two forks, and warm it up in curry sauce. (See Curry Sauce.) Serve boiled rice separately. Veal can also be made into rissoles. (See Rissoles.) It can be hashed like beef or mutton (see Hash), and it can be used as meat in Mulligatawny soup.

Loin Of Veal

Loin of veal can be roasted (see No. 3 and No. 4), or can be cut into veal chops and grilled. Loin of veal is very nice boned, and stuffed with veal stuffing (see Veal Stuffing) like loin of mutton. (See Mutton, Loin of).