Boiled Loin of Veal

Ingredients

• Take from eight to ten pounds of the best end of the loin
• add a bunch of parsley
• a large blade of mace
• twenty white peppercorns

Method

1. 1

   Skewer or bind down the flap of the loin, lay in cold water, and boil gently for 2.25 to 2.5 hours, skimming off the scum.

2. 2

   Serve with oyster sauce, bechamel, or white sauce flavored with lemon juice and parsley.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 209. The excerpt below is the record exactly as published.

BOILED LOIN OF TEAL. If dressed with care and served with good sauces, this, when the meat is small and white is an excellent dish, and often more accept- able 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 bechamel , or with white sauce well flavoured with lemon-juice, and with parsley, boiled, pressed dry, and finely chopped. 2f to 2| hours. STEWED LOIN OF VEAL. Take part of a loin of veal, the chump end will do; put into a large, thick, well-tinned iron saucepan, or into a stewpan, about a couple of ounces of butter, and skake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal, light brown, pour gradually in veal broth, gravy, or boiling water to nearly half its depth ; add a little sauce, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley; stew the veal very softly for an hour or rather more ; then turn it, and let it stew for nearly or quite another hour, or longer should it not be per- fectly tender. As none of our receipts have been tried with large, coarse veal, the cooking must be regulated by that circumstance, and longer time allowed should the meat be of more than moderate size. Dish the joint, skim all the fat from the gravy, and strain it over the meat ; or keep the joint hot while it is rapidly reduced to a richer consistency. This is merely a plain family stew. BOILED BREAST OF VEAL. Let both the veal and the sweetbread be washed with exceeding nicety, cover them with cold water, clear off the scum as it rises, throw in a little salt, add a bunch of parsley, a large blade of mace, and twenty white peppercorns

Cook this with the app: pantry check, scaling, and the assistant.