Boiled Veal Fillet
From Cassell's dictionary of cookery, 1892
Serves 3
A boiled tongue should accompany this dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2130. The excerpt below is the record exactly as published.
a small and white fiUet of veal for this purpose. Re- move the bone, fill its space with good veal forcemeat, and bind the veal securely with tape. Put a few skewers at the bottom of the stew- pan to keep the veal from sticking ; lay it on these, and pour over it as much cold weak stock, milk and water, or even water only, as will barely cover it
Cook this with the app: pantry check, scaling, and the assistant.