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Veal, Boiled

Generally speaking, veal plainly boiled is regarded as too insipid to be much relished. Still, for an occasional change, the joints which would otherwise be roasted may be boiled. Bacon, or sausage, or boiled tongue should be served with boiled veal, and parsley and butter, onion, oyster, celery, or any piquant sauce should accompany it. Particular attention is necessary in boiling veal, as it is so easily discoloured, and then has a very bad appearance. It should be put into a delicately-clean saucepan, with boiling milk and water to cover it, boiled for two or three minutes, then drawn back, and simmered gently until done enough. As the scum rises it should be removed with scrupulous care. Veal from which gravy has been made may be served in this way if it has not been too much boiled.