Boiled Loin of Veal

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

eight to ten pounds of the best end of the loin ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]

for serving

oyster sauce ↝ Oyster sauce [Soy-based condiments]
béchamel ↝ Sauce, NFS [Dips, gravies, other sauces]
white sauce well flavoured with lemon-juice ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
parsley, boiled, pressed dry, and finely chopped ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Lay the meat into cold water.
Boil it as gently as possible.
Clear off the scum perfectly, as in dressing the fillet.
Send it to table with well-made oyster sauce, or béchamel, or with white sauce well flavoured with lemon-juice, and with parsley, boiled, pressed dry, and finely chopped.

Original Text

BOILED LOIN OF VEAL.

If dressed with care and served with good sauces, this, when the meat is small and white is an excellent dish, and often more acceptable to persons of delicate habit than roast veal. Take from eight to ten pounds of the best end of the loin, leave the kidney in with all its fat, skewer or bind down the flap, lay the meat into cold water, and boil it as gently as possible from two hours and a quarter to two and a half, clearing off the scum perfectly, as in dressing the fillet. Send it to table with well-made oyster sauce, or béchamel, or with white sauce well flavoured with lemon-juice, and with parsley, boiled, pressed dry, and finely chopped.

2-1/4 to 2-1/2 hours.

Notes

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