Veal requires particular care to roast it a nice brown. Let the fire
be the same as for beef; a sound large fire for a large joint, and a
brisker for a smaller; put it at some distance from the fire to soak
thoroughly, and then draw it nearer to finish it brown. When first
laid down it is to be basted; baste it again occasionally. When the
veal is on the dish, pour over it half a pint of melted butter; if you
have a little brown gravy by you, add that to the butter. With those
joints which are not stuffed, send up forcemeat in balls, or rolled
into sausages, as garnish to the dish, or fried pork sausages. Bacon
is always eaten with veal.