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VEAL, LOIN OF (au Bechamel)

Take a loin of veal, and have it boned entirely by the butcher. Take out the kidney, remove some of the fat, and put the kidney back in its place. Sprinkle a little pepper and salt over the veal, roll in and skewer the flap to give the joint a good shape, and put a buttered paper round the meat. Roast before a clear fire, and baste liberally. Ten minutes before taking up the meat remove the paper, sprinkle a little salt upon the meat, and let it brown. Send bechamel sauce to table in a tureen. Serve boiled ham or bacon on a separate dish. Time to roast the loin, two hours to two hours and a half, or twenty-five minutes to the pound. Probable cost, 11d. per pound. VEAL, LOIN OF (au Bechamel), Cold Meat Cookery.

Take the remains of a cooked loin of veal. Cut off some of the meat, mince finely, and season with salt, cayenne, and grated lemon-rind. Wrap the loin in oiled paper, place it in the oven, and heat throughout. Moisten the mince with bechamel, and make it quite hot. Dish it, put the loin over it, pour about a quarter of a pint of bechamel upon it, and serve immediately. Fried or boiled bacon should be sent to table with this dish. Time, about one hour and a half to heat the joint.