Veal requires a longer time to roast than mutton or lamb. It is fair to
allow _at least_ a quarter of an hour to each pound. Heat gradually,
baste frequently—at first with salt and water, afterward with gravy.
When the meat is nearly done, dredge lightly with flour, and baste once
with melted butter. Skim the gravy; thicken with a tablespoonful of
flour, boil up, and put into the gravy-boat.
Should the meat brown too fast, cover with white paper. The juices,
which make up the characteristic flavor of meat, are oftener dried out
of veal than any other flesh that comes to our tables.