Cassell's dictionary of cookery

Veal, Loin of (a la cr em o).— Prepare and roast a loin of veal in the usual way. About a quarter of an hour before it is done enough take up the dripping-tin, put a clean dish in its place, and baste the veal continually with boiling cream. This will impart to its surface a rich brown coating of delicious flavour. Dish the veal, and in doing so handle it carefully, for fear of injuring its surface. Pour two tablespoonfuls of boiling water into the dish over which it was basted, and in this stir the brown gravy which has dropped from the joint, and add it to half a pint of good white sauce. Pour some of this round the veal, and serve the rest in a tureen. Ham, tongue, or pickled pork will be needed as an accompaniment. Veal, Loin of (au bechamel). — Take a loin of veal, and have it boned entirely by the butcher. Take out the kidney, remove some of the fat, and put the kidney back in its place. Sprinkle a little pepper and salt over the veal, roll in and skewer the flap to give the joint a good shape, and put a buttered paper round the meat. Roast before a clear fire, and baste liberally. Ten minutes before taking up the meat remove the paper, spiinkle a little salt upon the meat, and let it brown. Send bechamel sauce to table in a tureen. Serve boiled ham or bacon on a separate dish. Time to roast the loin, two hours to two hours and a half, or twenty-five minutes to the pound. Probable cost, lid. per pound. Veal, Loin of (au bechamel — Cold Meat Cookery).- — Take the remains of a dressed loin of veal. Cut ofE the meat, mince finely, and season with salt, cayenne, and grated lemonrind. "Wrap the loin in oiled paper, place it in the oven, and heat throughout. Moisten the mince with bechamel, and make it quite hot. Dish it, put the loin over it, pour about a quarter of a pound of bechamel upon it, and serve immediately. Fried or boiled bacon should be sent to table with this dish. Time, about one hour and a half to heat the joint. Veal, Loin of, Boiled.— It is not often that the loin of veal is boiled whole, as it is always best to finish it the day on which it is dressed, because cold boiled veal is not a particularly relishing dish. Nevertheless, to invalids and persons of delicate taste boiled veal is sometimes more acceptable than roast veal. The best end of the loin, with the kidney left in, is excellent, and should be served with oyster or well-made white sauce. The chump end may be accompanied by parsley and butter. A loin of veal should be boiled just like a fillet of veal, though on account of its being less solid it will not need to be boiled quite so long. A piece weighing from eight to ten pounds will need to simmer from two homs and a quarter to two hours and a half. Veal, Loin of. Braised.— Take four pounds of the chump end of a lom of veal. VEA ( 1053 ) VEA