To Roast a Breast of Veal

2 to 2½ hours.


Let the caul remain skewered over the joint till with within half in hour of its being ready for table: place it at a moderate distance from a brisk fire, baste it constantly, and in about an hour and a half remove the caul, flour the joint, and let it brown. Dish and pour melted butter over it, and serve it with a cut lemon, and any other of the usual accompaniments to veal. It may be garnished with fried balls of the forcemeat (No. 1) about the size of a walnut.