Veal

As to Veal, you must be careful to roast it of a fine Brown; if a large Joint, a very good Fire; if a small Joint, a pretty little brisk Fire; if a Fillet or Loin, be sure to Paper the Fat, that you lose as little of that as possible. Lay it some Distance from the Fire till it is soaked, then lay it near the Fire. When you lay it down, baste it well with good Butter; and when it is near enough baste it again, and drudge it with a little Flour. The Breast you must roast with the Caul on till it is nigh enough; and skewer the Sweetbread on the Back-side of the Breast. When it is nigh enough, take off the Caul, baste it, and drudge it with a little Flour.