Fillet of Veal

Ingredients

• a dressing of breadcrumbs
• chopped thyme
• chopped parsley
• a little nutmeg
• pepper
• salt
• some melted butter or beef suet
• bind with a beaten egg
• a strip of fat pork or ham

Method

1. 1

   Make a dressing of breadcrumbs, thyme, parsley, nutmeg, pepper, and salt, moisten with melted butter or beef suet, and bind with a beaten egg.

2. 2

   Remove the bone from the meat, secure it with skewers, fill the cavity with stuffing, and baste with salt and water, then gravy.

3. 3

   Dredge with flour and baste with butter.

4. 4

   Cook for 1.5 to 2.5 hours.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 73. The excerpt below is the record exactly as published.

Fillet of Veal. (American Recipe.) Make ready a dressing of breadcrumbs, chopped thyme and parsley ; a little nutmeg, pepper and salt, rubbed together with some melted butter or beef suet ; VEAL. 175 moisten with milk or hot water, and bind with a beaten egg. Take out the bone from the meat, and pin securely into a round with skewers ; then pass a stout twine several times about the fillet, or a band of muslin. Fill the cavity from which the bone was taken with the stuffing, and thrust between the folds of the meat, besides making incisions with a thin sharp knife to receive it. Once in a while slip in a strip of fat pork or ham

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