Fillet of Veal

Ingredients

• two tablespoons salt
• half teaspoon pepper
• half pound salt pork
• three tablespoons butter
• two heaping tablespoons flour
• a half pint stock or water
• juice of half a lemon

Method

1. 1

   Rub salt and pepper into veal, fill with stuffing, skewer, and bake on a bed of salt pork.

2. 2

   Baste frequently, and after three hours, spread with butter and dredge with flour.

3. 3

   Make gravy with drippings and serve with lemon juice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 375. The excerpt below is the record exactly as published.

Fillet of Veal. — Rub two tablespoons salt and half tea- epoon pepper into the veal ; then fill the cavity from which the bone was taken with Ham Force-meat or any stuffing liked ; skewer and lie the fillet in round shape. 6o.t a half pound salt pork in thin slices and put half on a tin sheet that will fit in dripping-pan ; place tMs in pan, and fillet on it ; cover veal with remainder of pork ; put hot )ver the bottom, and place in oven. Bake slowly four'hours, Ibasting frequently with gravy in pan, season with salt and white pepper. As water in pan cooks away, it must be renewed, remembering to have only enough to keep meat and E an from burning. After cooking three hours,take pork from topof llet and spread thickly with butter and dredge with flour. Repeat this after thirty minutes and then brown handsomely. Put about three tablespoons butter in sauce pan and when hot add two heaping tablespoons flour, and stir until dark brown. Add to it a half pint stock or water ; stir a minute, and set back where it will keep warm, bat not cook. Take up fillet, and skim all fat off gravy ; add water «nough to make a half pint gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon

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