--Several different cuts of veal make very good roasts.
The most economical one is a 5 or 6-inch slice cut from the leg of veal
in the same way as the steak shown in Fig. 2.
[Illustration: FIG. 3, Shoulder of veal.]
Both the loin and the best end of the neck are excellent for roasting.
The shoulder of veal, which is shown in Fig. 3, is sometimes roasted,
but it is more often used for stew. Veal breast from which the ribs have
been removed and veal rack, which is the portion of the ribs attached to
the neck, may also be used for roasting. When they are, they are usually
cut so as to contain a deep slit, or pocket, that may be filled with
stuffing. In fact, whenever it is possible, the bone is removed from a
piece of roasting veal and stuffing is put in its place.
To roast any of these pieces, wipe the meat, dredge it with flour, and
season it with salt and pepper. Place it in a roasting pan and put it
into a hot oven. Bake for 15 minutes; then lower the temperature of the
oven and continue to bake slowly until the meat is well done, the
length of time depending on the size of the roast. Baste frequently
during the roasting. Remove the roast to a hot platter. Then place the
roasting pan over the flame, and make gravy by browning 2 tablespoonfuls
of flour in the fat that it contains, adding to this 1-1/2 cupfuls of
water, and cooking until the flour has thickened the water.
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