LOIN OF VEAL AU BECHAMEL (Cold Meat Cookery)

Ingredients

• Loin of veal
• 1/2 teaspoonful minced lemon-peel
• rather more than 1/2 pint of Béchamel or white sauce

Instructions

1. A loin of veal which has come from table with very little taken off, answers very well for this dish.
2. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel;
3. put it into sufficient Béchamel to warm through.
4. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm.
5. When thoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the Béchamel.