Veal requires particular care to roast it a fine brown. Let the fire be the same as for beef, in proportion; a sound large fire for a large joint, and a brisker for a smaller: put it at some distance from the fire to soak thoroughly, and then draw it near to finish it brown. When it is first laid down, it is to be basted with butter; when it is almost done, it is to be basted again, and lightly dredged with a little flour to froth it nicely. With those joints which are not stuffed, send up cakes or balls of forcemeat, ( No. 375,) as garnish to the dish, or fried pork sausages. Bacon and greens are also always expected to attend veal.

Fillet Of Veal

Of from twelve to fourteen pounds, will require three hours and a half at a good fire: stuff it with forcemeat, (see Receipt, No. 374.) where the bone is taken out, and under the flap, that there may be some of the stuffing left to eat cold, or to season a bash: brown it and froth it in the same way as beef, and pour good melted butter over it; garnish with thin slices of lemon, and cakes or balls of stuffing, No. 374, or No. 375.

A Loin

Is the best part of the calf: it will take two hours and three quarters roasting. Paper the kidney fat and the back.

A Shoulder

Two hours and a half: stuff it with the forcemeat ordered for the fillet of veal, but in the underside.

Neck, Best End

Will take two hours. The scrag part of a neck of veal is not good roasted; it is best made into a pye, or broth.

Breast

An hour and a half. Let the caul remain on till it is almost done, then take it off, to brown it; baste, flour, and froth it.

Veal Sweetbread

Trim a fine heart-sweetbread, parboil it for four or five minutes, and throw it into a basin of cold water.

Beat up the yolk of an egg, and prepare some fine bread crumbs. When the sweetbread is cold, dry it thoroughly in a cloth, run a lark spit or a skewer through it, and tie it on the spit: egg it all over with a paste brush, and powder it well with bread crumbs, and put it down to roast: twenty or thirty minutes will dress them.

For sauce, fried bread crumbs round them and melted butter, with a little mushroom catsup and lemon juice.

Observations

Instead of spitting them, you may put them into a tin Dutch oven.

Lamb

Is a delicate, tender meat, easily spoiled in the dressing; the fire must be small and brisk, and kept clear all the while; the meat must be papered on the outside; and to the usual accompaniments of roast meat, green mint sauce is commonly added.

Grass lamb is in season from Easter to Michaelmas.

House lamb from Christmas to Lady-day.

Hind Quarter

Of eight pounds, will take from an hour and three quarters to two hours, basted and frothed in the same way as beef.

Fore Quarter

Of ten pounds, two hours.

N. B. It is a pretty general custom, when you take off the shoulder from the ribs, to squeeze a Seville orange over them, and sprinkle them with a little pepper and salt.

Leg

Of five pounds, an hour and a half to three quarters.

Shoulder

With a quick fire an hour.

Bibs

An hour and a quarter: stew the scrag for gravy.

Loin

An hour and a quarter.

Keck

An hour.

Breast

Three quarters of an hour.