Fillet of Veal, Baked or Roasted

Ingredients

• Fillet of Veal
• forcemeat
• the loose skin
• a greased paper
• thick brown gravy
• strips of bacon
• sliced lemon

Method

1. 1

   Put the forcemeat into the space from which the bone was taken; cut the flap slightly and lay forcemeat under it.

2. 2

   Skewer the joint into a good round shape, bind it firmly with tape, lay the loose skin over the forcemeat and fat.

3. 3

   Flour the fillet, put it into a baking-tin, and lay a greased paper over it.

4. 4

   Baste frequently.

5. 5

   Bake for twenty minutes to the pound and twenty minutes over.

6. 6

   Remove the paper to brown if required.

7. 7

   Pour thick brown gravy over the veal and garnish with bacon and lemon.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 189. The excerpt below is the record exactly as published.

Fillet of Veal , Baked or Boasted. — Put the forcemeat into the space from which the bone was taken ; cut the flap slightly with a sharp knife, and lay forcemeat under it. Skewer the joint into a good round shape, bind it firmly with tape, lay the ioose skin (usually sent for the purpose by the butcher) over the forcemeat and over the fat. Flour the fillet, put it into a baking-tin with deep sides, and lay a greased paper over it. Baste it 238 A YEAR'S COOKERY. frequently over the paper. Let it bake twenty minutes to the pound and twenty minutes over. When done enough, take off the paper and let it brown, if required. Remove the tape, skewers, and loose skin, and put in a silver skewer to keep the meat in shape. Pour thick brown gravy over the veal, and garnish with strips of bacon, toasted, and sliced lemon

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