Home › The Waldorf Kitchen › Braised Loin of Veal

Braised Loin of Veal

Remove the bone from the loin, and lard it with thick strips of bacon. Place some thin slices of bacon in a stewpan, sprinkle over some chopped parsley, chives, a clove of garlic, a bunch of thyme, and some laurel leaves, put in the larded veal, season with salt and pepper to taste, cover with slices of carrots, onions and turnips, moisten with stock to a trifle more than half its height, and cook slowly for half an hour. When cooked put the veal on a hot dish, strain the sauce through a silk sieve, boil it quickly until reduced, then pour it over the veal, and serve.

Lion of Veal, Farmer's Style Stuff about seven pounds of the loin of veal cut from the best end with veal forcemeat, truss it and cover with a sheet of thickly buttered paper. Roast the veal in the oven for an hour and a half, basting frequently with butter. At the end of that time baste the veal with cream until it is well cooked (which will take about thirty minutes longer). When done dress the veal on a hot dish, mix the basting cream with a little hot bechamel sauce and water, pour it over the veal, and serve.