Boiled Loin of Veal

Preparation info
    • Difficulty


    • Ready in

      2 hr 30

Appears in

By Eliza Acton

Published 1845

  • About


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 eight to ten pounds of the best end of the loin, leave the