Boiled Loin of Veal from Modern Cookery for Private Families by Eliza Acton
If dressed with care and served with good sauces, this, when the meat is small and white is an excellent dish, and often more acceptable to persons of delicate habit than roast veal. Take from eigh...
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Cooking tools:
- Stockpot
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- loin
- veal
- cold water
- kidney
- béchamel
- oyster sauce
- lemon-juice
- white sauce
- parsley
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