1951—Rôtis de Veau (Veal Roasts)

In my opinion, the spit does not suit veal, whatever be the quality of the latter. Poëling (No. 250, Poëlings) is preferable and suits it better.

The quality of meat can but be enhanced under the treatment I suggest, more particularly as the No. 250, Poëlings-liquor constitutes a much richer gravy than that which generally accompanies veal roasted on the spit. In English cookery roast veal is always accompanied by boiled ham or breast of bacon. Veal Stuffing (No. 1945, Veal Stuffing (For Veal and Pork)) poached in steam in a special mould, and cut into slices, is sent at the same time.

Roast joints of veal are generally the Loin, the best end, the Neck or the Fillet.

Sometimes, too, but more rarely, the Cushion is roasted.