A tablespoonful of
currant jelly may be put into the gravy-tureen, and the gravy strained
upon it. The meat must be basted, and dredged with flour, as carefully as
beef. Both the shoulder and saddle are roasted in the same way, but
without stuffing; and the leg may be also, though used to more advantage
with one.
Lamb requires less time; a leg weighing six pounds needing but one hour,
or an hour and a quarter if roasted before an open fire.
ROAST VEAL.
Veal is so dry a meat, that a moist dressing is almost essential. This
dressing may be made as in the previous receipt; or, instead of butter,
quarter of a pound of salt pork can be chopped fine, and mixed with it. If
the loin is used,--and this is always best,--take out the bone to the
first joint, and fill the hole with dressing, as in the leg of mutton. In
using the breast, bone also, reserving the bones for stock; lay the
dressing on it; roll, and tie securely. Baste often. Three or four thin
slices of salt pork may be laid on the top; or, if this is not liked, melt
a tablespoonful of butter in a cup of hot water, and baste with that.
Treat it as in directions for roasted meats, but allow a full half-hour to
the pound, and make the gravy as for beef. Cold veal makes so many nice
dishes, that a large piece can always be used satisfactorily.
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