Recipe: Roast Veal

The shoulder of veal can usually be bought at the market for eight cents a pound. Choose a fresh one weighing about seven pounds, and costing about sixty cents; from this we shall make three dishes, namely: ROAST VEAL, BLANQUETTE OF VEAL, and VEAL AND HAM PATTIES. Therefore the proportionate cost for the ROAST VEAL will be twenty cents. Have the butcher chop off the fore leg quite close up to the shoulder, and cut it in neat slices about one inch thick; these you must sprinkle with salt and pepper, and keep in a cool place, together with the blade bone, until the next day, for the BLANQUETTE. Have the shoulder boned, saving the blade; stuff it with the following forcemeat.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)