Fillet of Veal Boast

Ingredients

• Remove bone from a 3-pound roast
• enough pork and lean veal run through the grinder to fill the aperture
• 1 ounce of bread crumbs
• the yolk of 1 egg
• 1 dessertsDOon of lemon juice
• a dash of nutmeg
• pepper
• salt

Method

1. 1

   Fill the veal with forcemeat, skewer, and tie into shape.

2. 2

   Roast with pork slices and water.

3. 3

   After 1 hour, add butter and brown the fillet.

4. 4

   Make a sauce with butter and flour, add stock, and serve with lemon juice.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.

Fillet of Veal Boast. Remove bone from a 3-pound roast and fill with a forcemeat. Have enough pork and lean veal run through the grinder to fill the aperture from where the bone was taken. Add to it % cup of butter, 1 ounce of bread crumbs, soaked in milk, the yolk of 1 egg, 1 dessertsDOon of lemon juice, a dash of nutmeg, pepper and salt

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