Strain the liquid from the veal and bones and remove the fat.
A breast of veal will require about three hours and a half to roast.
Veal may be baked in this manner with potatoes or a pudding.
Veal suet may be used as a substitute for that of beef; also veal-dripping.
A shoulder of veal may be stuffed and roasted in a similar manner.
When done, take off the ham, and lay it round the veal in a dish.
To a pound of the lean of a leg of veal, allow a pound of beef suet.
Serve them up in the dish with the veal, laying the slices of ham upon them.
Cut a neck of veal into thin steaks, and beat them to make them tender.
Pound the veal also in a mortar, adding butter to it by degrees.
