(1534). Loin Of Veal A L'Ambassade (Longe De Veau A L'Ambassade)

Have a loin of veal leaving on the two ribs; bone it entirely, prick the flap and beat it. Remove the kidneys and all their surrounding fat, and lay the kidneys inside the loin, then season with salt and pepper, and fold over the flap so that it incloses both kidney and minion fillet; roll and tie it with twelve rows of string, making a knot at each row while keeping the meat an equal oblong shape. Cover the bottom of a braziere with slices of fat pork, sliced carrots and onions, and a garnished bunch of parsley; lay the meat on top and moisten with a pint of stuck (No. l94a); let fall to a glaze, moisten again with a quart of the stock, and cover over with a sheet of buttered paper; set the pan in a slow oven and keep basting and moistening several times until thoroughly Cooked, which will take about two hours. Untie the meat, dip it in eggs and bread-crumbs, dredge over with grated parmesau, besprinkle with fresh batter, and brown it in a quick oven; garnish around with fried halved tomatoes and stuffed mushrooms (No. 650), reduce the stock to half, and serve at the same time as the meat.

(1535). Loin Of Veal A La Printaniere (Longe De Veau A La Printaniere)

Remove the fat from the kidney side of a loin of veal; bono it entirely, flatten the flap after pricking it with the tip of a knife; season lightly with salt and pepper, and then roll the flap over, bringing it on the kidney side; tie it into an oblong-shape. Line a saucepan with slices of fat pork, a few sliced onions and carrots, two split calves' feet, a knuckle of veal, and a little ham; lay the loin of veal on top, and moisten the whole with a pint of stock (No. 194a). Set the saucepan on a brisk fire, then let the liquid fall to a glaze and get a tine golden color, then moisten again with a pint of stock; cover the meat with a sheet of buttered paper, place the lid on the saucepan and let cook slowly for two hours, basting and remoistening frequently. Remove the paper and glaze the meat; skim the fat from the stock, pass it through a tine strainer, and reduce it with an equal amount of brown espagnole sauce (No 414). Dress the loin on an oval dish; garnish around with a printaniere of carrots and turnips cut round, cooked and glazed separately, some braised lettuce, cauliflowers, glazed onions, and string beans.

(1536). Loin Of Veal A La Saintonge (Longe De Veau A La Saintonge)

Procure a good loin of veal; remove the fat, also the kidneys, taking a part of their fat away; break the spine bone at the joints, and put the kidneys back near the ribs; cover over with the flap; pare the meat into an oblong-shape nearly the same dimensions throughout, tie and roast it in the oven, not having it too hot after placing some good fat on top: leave it in for two hours, then salt, glaze and brown to a fine color. Dress the meat garnishing around with green peas Parisian style (No. 2745). and the ends with cork-shaped turnips, blanched and cooked in beef broth (No. 194a) with a little sugar and butter, sufficiently moistened that when they are cooked they have fallen to a glaze. Serve a separate sauce-boat of a buttered veloute sauce (No. 415), seasoned with nutmeg.

(1537). Loin Of Veal With Gravy (Longe De Veau Au Jus), The Veal Should Be White And Fat)

Remove all fat and kidneys from a loin, detach the minion fillets entirely; separate half the meat from the bones beginning at the spinal bone, then give one cut of the saw on each bone joint remaining against the sirloin; bone the flat bone and the ends of a few of the ribs which must be cut off to give it a good appearance; prick the flap or flank with the tip of a knife to extract the air which swells it up, and relay the minion fillets on the opposite side they were originally taken, from, also a slice of meat removed from the flat bone so that the loin be of an equal size throughout; then roll the flap over and tie the meat with twelve rounds of string; wrap it in sheets of buttered paper and tie this up with ten rounds of string; lay the loin on a baking pan on top of a grate, set one inch above the bottom; sprinkle with good fat and leave it to cook in the oven for two to two and a half hours. Fifteen minutes before serving the loin, untie and lay it on another baking pan to leave in the oven to become a fine golden color; dress, glaze with a light glaze and serve with clear gravy (No. 404) thickened with half-glaze sauce (No. 413).