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VEAL, LOIN OF (a la Creme)

Prepare and roast a loin of veal in the usual way. About a quarter of an hour before it is done enough take up the dripping-tin, put a clean dish in its place, and baste the veal continually with boiling cream. This will impart to its surface a rich brown coating of delicious flavour. Dish the veal, and in doing so handle it carefully, for fear of injuring its surface. Pour two table-spoonfuls of boiling water into the dish over which it was basted, and in this stir the brown gravy which has dropped from the joint, and add it to half a pint of good white sauce. Pour some of this round the veal, and serve the rest in a tureen. Ham, tongue, or pickled pork will be needed as an accompaniment.