Weigh the veal and calculate the cooking time:15 to 18 minutes per pound, about an hour and 20 minutes. Preheat the oven to 425F. Wait until the veal reaches room temperature. Sprinkle with salt and pepper. Place it on a rack in an oven pan. Roast the meat and as it browns turn it. When it is cooked, turn off the heat and leave in the oven for 5 minutes. Well roasted veal should not be dry. It must not lose more than 20% of its weight when cooking. Deglaze the roasting pan and add 2 tablespoons boiling water. Scrape the pan and add the butter and let melt slowly. Serve the sauce in a sauceboat, after adding the juices that appear as you slice the meat.
