192. Stewed Loin Of Veal

The chump end is the part to stew. Put it well floured into a stewpan with butter; after the butter has been browned over the fire, brown it, and when a good colour pour in enough veal broth to half cover it, put in two carrots cut in pieces, an onion, a little parsley, and a small bunch of sweet herbs, stew it two hours and a half, turn it when half done, when enough, take out the meat, thicken the broth, season it, and pour over the veal.

193. Loin Of Veal

Divide the loin, roast the kidney, and place under the fat a toast, and serve swimming in melted butter. The chump end must be stuffed with the same stuffing as the fillet, and served with the same sauce; those who object to putting the stuffing in the joint, may send it to table with balls of stuffing in the dish.

194. Boiled Loin Of Veal

Take a loin about eight pounds, skewer down the flap without disturbing the kidney, put the loin into a kettle with enough cold water to cover it,, let it come gradually to a boil (it cannot boil too slowly), continue for two hours and a quarter, but it must boil; remove the scum as it rises, send it to table in bechamel, or with parsley and melted butter.