The pieces of veal that are roasted are the _loin_, _leg_, and
_shoulder_.
It may be improved as directed above or not, according to taste; but we
earnestly recommend it as not a little improvement, but as a marked one,
as everybody can try it and judge, veal being naturally tasteless.
There are three ways of roasting veal. We will describe them, so that it
can be done according to taste.
1. Spread a thin coat of butter around the piece of veal after being
salted all around, put on the spit before a good but not very sharp
fire; near it, but not too much so: veal being more tender than beef, it
would also burn much quicker. Baste often with melted butter first, and
then with the drippings, and from the beginning to the end. When done,
that is, when overdone, as veal must always be, serve with the gravy
only, or in the different ways described below.
2. Lard all the fleshy parts of the piece of veal with a larding-needle
and strips of salt pork, the same as a fillet of beef, but which strips
you roll in a mixture of parsley chopped, salt and pepper, before
running them into the meat, and proceed as above for the rest. Serve
also like the above.
3. After the piece of veal is improved as directed, spread the
seasonings in which it has been improved all around it, then envelop the
whole in buttered paper, which you fasten with twine, put it on the
spit, and baste often with melted butter. It must be basted often to
prevent the paper from burning. About fifteen minutes before it is
done, remove the paper, put the meat a little nearer the fire so as to
give it a fine yellow or golden color, finish the cooking till overdone,
and serve also like the first, or No. 1.
No matter which of these three ways the piece of veal is roasted, it is
served in the same manner.
_With Asparagus._--When the roasted piece of veal is dished, put a
_puree_ of asparagus all around, and serve warm.
_With Peas._--Spread one pint or one quart (according to the size of the
piece of meat) of green peas _au jus_, on a dish; place the meat on the
peas, spread the gravy over the whole, and serve as warm as possible.
_With Quenelles._--Dish the roasted piece, place around it six or eight
_quenelles_ of chicken or of veal, strain the gravy on the whole, and
serve warm.
_With Vegetables._--When roasted and dished, put any kind of vegetables,
prepared _au jus_, all around the piece of meat, and serve warm.
_With Sweetbreads._--Roast the piece of veal as directed, and when
dished, place six sweetbreads, prepared _au jus_, tastefully around the
meat; strain the gravy over, and serve very warm.
_Decorated._--Every piece of roasted veal may be decorated with skewers,
either served _au jus_ or in any of the above ways. The skewers are
first run through either of the following and then stuck into the piece
of meat: slices of truffles; chicken-combs, prepared as for garniture;
slices of sweetbreads or whole ones, prepared _au jus_; _quenelles_ of
chicken or of veal; slices of carrots, turnips, beets, all prepared _au
jus_; and mushrooms. One, two, three, or more to every skewer; for
instance: one slice of truffle, then one of turnip, a chicken-comb, then
a slice of sweetbread or a whole one, and then stick in the meat. From
two to six skewers may be used. On a large piece never put less than
two, and no matter how many you use, always have even numbers of them.