Fillet of Veal, Roasted

Ingredients

• About eight or ten pounds of the fillet
• half a cupful of butter
• half a teaspoonful of pepper
• two tablespoonfuls of salt
• two lemons
• half a pound of salt pork

Method

1. 1

   Rub the salt and pepper into the veal; fill the cavity with the force-meat.

2. 2

   Skewer and tie the fillet into a round shape.

3. 3

   Place half of the pork on a tin sheet in the dripping pan, place the fillet on it, cover with the remaining pork.

4. 4

   Add hot water to cover the bottom of the pan.

5. 5

   Bake slowly for four hours, basting frequently.

6. 6

   After three hours, remove the pork, spread butter on the fillet, dredge with flour, and brown.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 58. The excerpt below is the record exactly as published.

Fillet of Veal, Roasted. About eight or ten pounds of the fillet, ham force-meat (see rule for force-meat), half a cupful of butter, half a tea- spoonful of pepper, two table-spoonfuls of salt, two lemons, MEATS. 135 half a pound of salt pork

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