Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
in general, to roast veal, rubbed with salt and pepper. Place skin side up
in shallow roasting pan; roast uncovered in moderate oven (325 degrees F.)
allowing 30 minutes per pound. If meat thermometer is used, make a
hole with a skewer through the skin side, insert thermometer so bulb
will be center of roast and not on bone if one is present.
have dealer bone a shoulder roast veal, but take bone with you.
and add it to roasting pan with meat.
Serve with brown gravy, either new rules or potatoes, and new green
please or small lima beans. A 6 pound roast makes 8 to 10 servings.