Roast Loin of Veal
Wash the meat well in cold water, wipe it dry, and rub it slightly with mixed pepper and salt. Make a stuffing of bread soaked in milk, or grated bread-crumbs, cold ham minced, sweet marjoram minced, and the juice and yellow grated rind of a lemon; also, a little fresh butter. Loosen with a sharp knife the skin, and put the stuffing under it, skewering down the flap to keep it in. Put the veal to roast before a strong clear fire, and pour a little water in the bottom of the roaster. Baste it with this till the gravy begins to run. Then baste it with that. Set the spit at first not very close to the fire, but bring it nearer as the roasting proceeds.
Send it to table with its own gravy, well skimmed and slightly thickened with a little flour.
Always choose a fine fresh loin of veal with plenty of fat about the kidney. No meat spoils so soon.
The breast and shoulder are roasted in the same manner as the loin, of which two dishes may be made, the kidney end, and the chump end.