salt pork strips
1 - Spring is the best season for veal.
2 - When good, the flesh has a pinkish color.
3 - It is likely to be indigestible unless cooked very thoroughly.
4 - Veal for roasting may be cut from the shoulder, the breast, or the leg.
5 - If the leg is to be used, have the butcher bone it.
6 - When the meat has been wiped and seasoned with salt and pepper, dredge it in flour and put it in a pan with
some strips of fat salt pork.
7 - Place it in a hot oven, reducing the heat after the first half hour.
8 - Let it cook slowly uneil wll done, allowing 20 minutes for each pound.
9 - Baste often using a cup of hot water with butter melted in it, until you cann use the fat in the pan.
10- Serve with a brown gravy.
A shoulder cut should be stuffed with bread-crumb dressing.