veal leg round roast or shoulder arm roast (4 to 5 pounds)
Boiling water
3 tablespoons lemon juice
1 tablespoon salt
1 teaspoon pepper
½ cup butter, melted
Flour for dusting
1. Dip meat quickly in boiling water; drain well.
2. Mix lemon juice, salt, and pepper. Spread over surface of meat.
3. Place meat on a spit or rack in a roasting pan.
4. Roast at 400°F 20 minutes. Reduce heat to 325°F. Roast 55 minutes.
5. Baste with melted butter. Sprinkle flo ur over top. Roast 10 minutes longer, or until done as desired.
6 TO 8 SERVINGS