Home › The Principles of Cookery › Veal, Loin Of

Veal, Loin Of

The loin is generally considered the prime joint of veal for roasting. It is frequently divided, and then there is the kidney end and the chump end. The chump end is sometimes stuffed, but if this is not done forcemeat balls should be served with it. A loin of veal is frequently stewed also, and in winter-time is excellent.