LOIN OF VEAL.
Note.—A piece of toast should be placed under the kidneys when the veal is dished.
VEAL, Loin of, au Béchamel (Cold Meat Cookery).
Ingredients.—Loin of veal, ½ teaspoonful of minced lemon-peel, rather more than ½ pint of béchamel or white sauce, Mode.—A loin of veal which has come from table with very little taken off, answers well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient béchamel to warm it through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the béchamel. Time.—1½ hour to warm the meat in the oven. Seasonable from March to October.
VEAL, Loin of, à la Daube.
Ingredients.—The chump end of a loin of veal, forcemeat, a few slices of bacon, a bunch of savoury herbs, 2 blades of mace, ½ teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions. Mode.—Cut off the chump from a loin of veal, and take out the bone; fill the cavity with forcemeat, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover the veal with a few slices of bacon. Add the herbs, mace, pepper, and onions, and stock or water; cover the pan with a closely-fitting lid, and simmer for 2 hours, shaking the stewpan occasionally. Take out the bacon, herbs, and onions; reduce the gravy, if not already thick enough, to a glaze, with which glaze the meat, and serve with tomato, mushroom, or sorrel sauce. Time.—2 hours. Average cost, 9d. per lb. Sufficient for 4 or 5 persons. Seasonable from March to October.
VEAL, to Carve Loin of.
As is the case with a loin of mutton, the careful jointing of a loin of veal is more than half the battle in carving it. If the butcher be negligent in this matter, he should be admonished; for there is nothing more annoying or irritating to an inexperienced carver than to be obliged to turn his knife in all directions to find the exact place where it should be inserted in order to divide the bones. When the jointing is properly performed, there is little difficulty in carrying the knife down in the direction of the line 1 to 2. To each guest should be given a piece of the kidney and kidney fat, which lie underneath, and are considered great delicacies.
