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Veal Leg Roasted on a Spit

12 servings

Ingredients

• Veal leg, half (pcs)
• Salt (a little)
• Butter (a little)

Instructions

1. One veal leg serves 12 to 15 people; even if the number of people does not exceed 4, it is more advantageous to always buy a large piece, such as half a leg.
2. Choose the lower piece, not the one with the tail.
3. The leg can be larded or unlarded as desired; for larding, it is blanched beforehand.
4. First, wash the leg, skin it, and cut the leg bone at the joint so that the meat remains attached; then pull this over the bone and secure it with a wooden skewer or string.
5. Now fasten the leg to the spit, rub it with fine salt, and roast it on the spit for 1 to 1½ hours, basting frequently with butter.

Modernized from a treasured 19th-century German cookbook.