Braised Fillet of Veal

Ingredients

• Three pounds of fillet of veal
• one quarter of a pound of fat bacon
• one and one-half pint of stock
• one carrot
• one turnip
• one head of celery
• one tea-spoonful of whole white pepper
• one tea-spoonful of salt

Method

1. 1

   Cut bacon into strips and lard the fillet.

2. 2

   Place vegetables in a braising pan, add stock, pepper, and salt, then lay the fillet on top.

3. 3

   Baste until stock boils, cover with greased paper, and cook in a quick oven for an hour and a quarter, basting frequently.

4. 4

   Remove fillet, reduce stock, and serve.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

BRAISED FILLET OF VEAL. 59 Cook slowly for one hour, stirring constantly meantime, as the perfection of this preparation lies in preserving its exceeding clryness without letting it burn. NOTE.— Only a young rabbit is suitable for this dish, as an old one requires too long for the cooking. The bacon is used for this preparation because of the fine flavour which it imparts, but butter may be substituted for it in cooking the rabbit, if more convenient or desirable. Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounce of flour, one half ounce of flour of rice, three gills of second stock, one tea-spoonful of salt, one half tea-spoonful of pepper, one dessert-spoonful of mushroom catchup, six drops of caramel. Begin by washing the kidneys thoroughly in cold water. Dry them well in a towel, and cut into very thin slices. Prepare upon a plate the flour, pepper, and salt, into which dip eadi piece separately ; and melting the butter in a fry- ing-pan, when the blue smoke arises brown the kidney therein. As the pieces of kidney become brown, remove them from the butter into a stew-pan, and when all are thus trans- ferred, put the stock into the frying-pan, and stir until it boils. When boiling, pour the stock over the kidney in the stew-pan, and let all cook over a very slow fire for an hour and a half. At the end of this time, put the flour of rice into a bowl, moisten it with the catchup, add the caramel, and pouring this into the stew-pan with the kidneys, cook all together for half an hour longer. Serve in a covered dish. Braised Fillet of Veal— Three pounds of fillet of veal, one quarter of a pound of fat bacon, one and one-half pint of stock, one carrot, one turnip, one head of celery, one tea-spoonful of whole white pepper

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