Spanish Roast Veal.

Just 4 u

Season a 6−pound veal−roast with salt and pepper and rub well with butter; put in the dripping−pan with one
large sliced onion, 1 bay−leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of
cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a
tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.