1 Stuffing of choice (period recipe assumed; see notes)
1 All-purpose flour, for dredging
1 Strips of fat salt pork (enough to lay around the roast)
1 cup (75 g / 80 ml) unsalted butter, melted
0.5 cup (120 ml) boiling water
Instructions
1. Heat the oven to 350°F (175°C). Ask the butcher to bone the veal leg if using that cut.
2. Pat the meat dry with paper towels. Sprinkle evenly on all sides with salt and pepper.
3. Fill the cavity with stuffing, then truss or sew the roast closed with butcher's twine so it holds its shape during roasting.
4. Set a rack inside a roasting pan (9x13 inch / 23x33 cm or larger, depending on roast size). Place the stuffed roast on the rack.
5. Dredge — lightly dust — the surface of the meat and the bottom of the pan with flour. Lay strips of fat salt pork over and around the roast to baste it as it cooks.
6. Combine the melted butter and boiling water in a small saucepan to make a basting liquid.
7. Roast in the 350°F (175°C) oven for 3 to 4 hours, basting every 15 minutes with the butter-water mixture until it is used up, then continue basting with the accumulated pan drippings. A 4–5 lb (1.8–2.3 kg) boneless roast will be done at the shorter end of the range; a larger piece may need the full 4 hours. The roast is done when an instant-read thermometer inserted into the thickest part (away from stuffing) reads 160°F (71°C), the juices run clear when pierced, and the exterior is deep golden brown.
8. Transfer the roast to a cutting board and rest, loosely tented with foil, for 15–20 minutes before carving.
9. Make brown gravy: pour off excess fat from the pan, leaving the browned drippings. Whisk in a small amount of flour over medium heat on the stovetop until a paste forms, then gradually add stock or water, stirring until smooth and thickened, about 5 minutes. Season to taste. Serve alongside the carved roast.
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