Directions:
The shoulder and breast of veal are best for roasting. Always buy veal that is fat and white. Have the butcher cut a pocket to receive the stuffing. Prepare bread stuffing and sew up the pocket. Prepare for the oven in the following manner: Sprinkle a little caraway seed on top of the roast. A tablespoon of lemon juice adds to the flavor. Baste often.Wash and then dry; rub it well with salt, a very little ground ginger, and dredge it well with flour. Lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done.