Boiled Loin of Veal

Ingredients

• 8 pounds best end of loin of veal
• cold water
• oyster sauce or béchamel, or white sauce flavoured with lemon-juice
• parsley

Instructions

1. Take the best end of the loin, 8–10 pounds, and leave the kidney in with all its fat.
2. Skewer or bind down the flap of the meat.
3. Lay the meat into cold water.
4. Boil as gently as possible for 2 hours 15 minutes to 2 hours 30 minutes, clearing off the scum perfectly throughout.
5. Boil the parsley separately, then press it dry and chop it finely.
6. Send the veal to table with well-made oyster sauce, or béchamel, or white sauce well flavoured with lemon-juice, and with the chopped parsley.