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Veal, Loin of, Boiled

It is not often that the loin of veal is boiled whole, as it is always best to finish it the day on which it is cooked, because cold boiled veal is not a particularly relishing dish. Nevertheless, to invalids and persons of delicate taste boiled veal is sometimes more acceptable than roast veal. The best end of the loin, with the kidney left in, is excellent, and should be served with oyster or well-made white sauce. The chump end may be accompanied by parsley and butter. A loin of veal should be boiled just like a fillet of veal, though on account of its being less solid it will not need to be boiled quite so long. A piece weighing from eight to ten pounds will need to simmer from two hours and a quarter to two hours and a half.