Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or at least six weeks, it is not fit for eating. We are of that opinion, although, perhaps, very few are allowed so long a life. We will therefore recommend our readers to beware buying too young veal; many diseases, especially in children, come from eating it. When you broil or roast a piece of veal, baste often. Veal is better when a little overdone; it is not good, and operates like physic, if underdone. The best veal is that of a greenish color and very fat. It is fresh when the eyes are full and smooth, and when the meat is firm. If the meat is yellowish or contains yellowish spots, it is not fresh. The veins must be red. _To improve._--Chop fine a tablespoonful of parsley, a teaspoonful of shallots, same of green onions, a bay-leaf, two sprigs of thyme, two or three mushrooms, add to them, salt, pepper, a little grated nutmeg; cover the bottom of a tureen with half of each, put on it the piece of veal you wish to improve, cover with the other half of the seasonings; then pour gently on the whole two tablespoonfuls of sweet-oil; leave the veal thus about four or five hours in winter and about two in summer. ROASTED. The pieces of veal that are roasted are the _loin_, _leg_, and _shoulder_. It may be improved as directed above or not, according to taste; but we earnestly recommend it as not a little improvement, but as a marked one, as everybody can try it and judge, veal being naturally tasteless. There are three ways of roasting veal. We will describe them, so that it can be done according to taste. 1. Spread a thin coat of butter around the piece of veal after being salted all around, put on the spit before a good but not very sharp fire; near it, but not too much so: veal being more tender than beef, it would also burn much quicker. Baste often with melted butter first, and then with the drippings, and from the beginning to the end. When done,