The loin is the best part of the calf. It is always roasted. See
that your fire is clear and hot, and broad enough to brown both
ends. Cover the fat of the kidney and the back with paper to
prevent it from scorching. A large loin of veal will require _at
least_ four hours and a half to roast it sufficiently. At first
set the roaster at a tolerable distance from the fire that the
meat may heat gradually in the beginning; afterwards place it
nearer. Put a little salt and water into the dripping-pan and
baste the meat with it till the gravy begins to drop. Then baste
with the gravy. When the meat is nearly done, move it close to the
fire, dredge it with a very little flour, and baste it with
butter. Skim the fat from the gravy, which should be thickened by
shaking in a very small quantify of flour. Put it into a small
sauce-pan, and set it on hot coals. Let it just come to a boil,
and then send it to table in a boat. If the gravy is not in
sufficient quantity, add to it about half a jill or a large wine-glass
of boiling water.
In carving a loin of veal help every one to a piece of the kidney
as far as it will go.