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Veal and Fowl, Blanching Of

Veal of every part requires to be made firm by means of boiling water; and the flesh of any kind of fowl required to be rendered firm should also be laid in hot water, allowed to remain undisturbed at a short distance from the fire, and afterwards plunged into cold water. Especially veal intended for cooking, or previously cut up into proper pieces for a fricassee, should be kept for a quarter of an hour in boiling water at a distance from the fire, and then removed and washed in cold water. A leg or breast of veal must be set on the fire with cold water to draw it a little; it must not, however, boil, as that would extract too much of its goodness. Remove it from the fire, cover it over, and let it stand a quarter of an hour; after which it will be found to have become perfectly drawn and whitened. Take it out, lay it in cold water, wash it, and dry it with a clean cloth.