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.