For this dish use a veal hindquarter including the kidneys and 2 ribs. Wash the meat, soak in salted water for several hours, and then douse it with vinegar. Sprinkle with salt and cook on a spit over a large fire, basting with 1–2 spoons butter according to the fatness of the veal. If cooking the veal in a roasting pan, then pour on several spoons water. Arrange a bed of crisscrossed birch twigs in the pan and place the meat on the twigs, turning it frequently and basting with butter (⅛ lb) so that it will be juicy and melt (razsypchata) in your mouth. Transfer the meat to a platter, strew with 2 grated rusks, and pour on the juices from the pan.
A piece of veal weighing 10–15 lbs should be cooked at least 1½ hours and if 4–5 lbs about ¾ hour. Serve with sauerkraut and other fresh and marinated salads. Any roast for 6–8 persons is better served whole at the table; if it is carved beforehand, it should be sliced with a sharp knife and the parts reassembled to give the appearance of a whole roast. The bones left over from the roast may be used to prepare soup, such as potato soup. 1–1½ pounds of beef may be added [to the bones] with root vegetables, ⅓ garnets potatoes, parsley, and dill.
Any leftover veal may be sliced the next day and sautéed in a skillet with 1 spoon butter. Pour bouillon over the meat and add the jellied sauce from the roast. To serve, strew with greens and serve very fresh sour cream in a separate bowl.
Or, slice the remaining roast veal the next day. Grease a tinned saucepan with butter, strew with rusk crumbs or a grated roll, add the veal slices, and sprinkle with chopped green onions and grated roll crumbs. Dot with Finnish butter, pour on 1 glass sour cream, and warm in the oven for 15 minutes before serving.
Remarks: The fatty caul sold with the hindquarter of veal and lamb may be used for preparing caul sausages (sal’niki).