Fillet of Veal
From Domestic and economical cookery recipes, 1897
Send boiled ham or bacon to table with it.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 23. The excerpt below is the record exactly as published.
FILLET OF VEAL. May be either roasted, baked, or boiled. Remove the bone, and fill the space with veal forcemeat, skewer the fillet into a round shape, and cook according to directions for boiling, baking, or roasting meat. Serve with nice thick gravy, made with melted butter instead of water ; lemons quartered, lengthwise, potatoes, and any green vegetables
Cook this with the app: pantry check, scaling, and the assistant.