Braised Fillet of Veal

Ingredients

• 3! lbs. of the fillet of veal
• 1/2 lb. of the fat of bacon
• A bouquet garni of parsley, thyme, and bayleaf
• 1 onion
• 3 pints of good stock
• 2 young carrots
• half a stick of celery
• a quarter of a turnip
• Salt

Method

1. 1

   Prepare the fillet by removing the skin and larding it.

2. 2

   Place it in a braising pan with the bouquet garni and vegetables.

3. 3

   Pour in stock, baste continually, cover with buttered kitchen paper, and cook in a hot oven for about one hour and a quarter.

4. 4

   Strain the glaze and serve with vegetables.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 43. The excerpt below is the record exactly as published.

Braised Fillet of Veal 109 BRAISED FILLET OF VEAL. Average cost of " A Braised Fillet of Veal" INGREDIENTS. s. d. 3! lbs. of the fillet of veal 3 6 \ lb. of the fat of bacon o 6 A bouquet garni of parsley, thyme, and \ L baylcaf j 0 °2 1 onion o o£ 3 pints of good stock 1 9 J 2 young carrots o 1 Celery and turnip ) , Salt . I 0 <* 6 o- Time required {the stock should be made the day before}, abotit one hour and a half Now we will show you how to Braise a Fillet of Veal. 1. We take three and a half pounds of the fillet of veal, put it on a board, and cut off all the skin with a sharp knife. 2. We lard this fillet in the same way as for fillets of beef (see "Entree," Lesson No. 3, from Note 3 to Note 7). 3. We place the fillet carefully in a braising pan. 4. We add a bouquet garni, consisting of a sprig of parsley, thyme, and a bay-leaf all tied neatly and tightly together. 5. We take two yonng carrots, wash them, scrape them clean with a knife and cut them in halves. 6. We take an onion and a quarter of a turnip, and peel them carefully. 7. We add these vegetables, and half a stick of celery

Cook this with the app: pantry check, scaling, and the assistant.