Cassell's dictionary of cookery

of the gravy over it ; put the rest in a tureen, and serve immediately. Send a cut lemon to table on a plate, and let boiled tongue, ham, bacon, or pickled pork accompany the veal. Time to roast the veal, twenty-five", minutes to the pound. Probable cost, lOd. per pound. Veal, Loin of— Kidney End — Roasted. — Place a piece of buttered paper round the lean part of the loin, being careful to cover the kidney entirely with its fat. Hang the veal close to a good fire. At the end of twenty minutes draw it back a little, and roast gently, basting frequently until done enough. Half an hour before it is taken up remove the paper, dredge a little flour upon the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until it is brightly browned. Make a little brown sauce according to the instructions given for roasting the chump end of a loin of veal. Toast a round of bread on both sides. Put it on a hot dish, and place the veal upon it, with the kidney resting on the toast. Pour a little of the gravy over the meat, serve the rest in a tureen, and send a cut lemon to table on a plate. Bacon, ham, or tongue should be served with this dish. Time to roast the veal, twenty-eight minutes to the pound. Probable cost, lid. per pound. Veal, Loin of, Roast.— It is by no means a general practice to stuff a loin of veal, but it is one which can be highly recommended, as it greatly improves the joint. Make an incision in the flap or skirt of the loin, and into the cavity thus made, just over the ends of the bones, put some good veal forcemeat. Roll in the flap to cover the kidney-fat, and skewer it down, or bind with string. Wrap the loin in wellgreased sheets of paper, and put it down at a moderate distance before a clear fire. Baste liberally. Half an hour before it is done enough take away the paper, and let the veal brown. If the paper is not put on, the joint must be well dredged with flour soon after it is put to the fire. When done enough, put the veal on a hot dish, and pour either clear brown gravy or good brown sauce over it. Garnish the dish with sliced lemon and fried forcemeat balls. Ham, tongue, bacon, or pickled pork should be served with it. In some places egg sauce and brown gravy are served with roast veaL If the loin is a very large one, the kidney should be skewered back for a while to ensure its being sufficiently dressed. Care should be taken that the joint is hung before the fire in such a way that both ends will be equally done. Time, a large loin of veal, about three hours. Probable cost, lid. per pound. Veal, Loin of. Steamed (a German recipe). — Bone a loin of veal, remove the kidneys, and trim away the superfluous fat. Spread a layer of veal forcemeat over the inner side of the veal, then roll it, and bind with twine to keep it in shape. Dissolve a slice of butter in a saucepan, put in the veal, and turn it about over the fire till it is equally and lightly browned all over. Put with it a sliced carrot, a small onion, two bay-leaves, and a little pepper and salt. Pour a tea-cupful of stock over it, cover the saucepan closelv, and let VEA ( 1054 ) VEA