Boiled Fillet of Veal
From Original White House Cookbook, 1887
Serves 6
Serve with boiled tongue.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 78. The excerpt below is the record exactly as published.
BOILED FILLET OF VEAL. Choose a small, delicate fillet ; prepare as for roasting, or stuff it with an oyster force meat ; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.