Roast Loin of Veal

Ingredients

• 1 loin of veal
• forcemeat (same as for fillet)
• butter
• flour

Instructions

1. Separate the skin from the flank with a sharp knife, working from the end to where the forcemeat is to be inserted.
2. Insert the forcemeat between the skin and flesh just over the ends of the bones.
3. Skewer down the flap very securely.
4. Place the joint at a moderate distance from a sound fire.
5. If using a buttered paper, fasten it round the loin to prevent the kidney fat from burning and to ensure good appearance.
6. If not papered, dredge the veal well with flour soon after it is laid to the fire.
7. Keep the joint constantly basted throughout cooking, being especially careful not to allow the kidney fat to burn.
8. Remove the buttered paper about half an hour before the joint is done.
9. Roast for 2 to 2½ hours total.
10. Serve with egg-sauce and brown gravy if desired.