Fillet of Veal with Bacon

Ingredients

• 7 thin slices of Fillet of Veal
• 7 thin slices of streaky Bacon
• 3 ozs. Bread Crumbs
• 2 ozs. Suet finely chopped
• 1 teaspoonful of chopped Parsley
• 1/2 teaspoonful of chopped Herbs
• a little grated Lemon Rind
• Salt and Pepper
• yolk of an Egg
• 2 ozs. Butter
• 1 pint Brown Sauce

Method

1. 1

   Lay a thin slice of bacon on each fillet, then a layer of stuffing made from bread crumbs, parsley, suet, herbs, lemon rind, and seasoning mixed with the yolk of one egg.

2. 2

   Roll each fillet up and tie it.

3. 3

   Fry the fillets brown in hot butter, then stew gently in brown sauce for one hour.

4. 4

   Add lemon juice before serving and dish with mashed potatoes in the center, pouring brown sauce over.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 18. The excerpt below is the record exactly as published.

7 thin slices of Fillet of Veal, yi of an inch thick, 7 thin slices of streaky Bacon, 3 ozs. Bread Crumbs, 2 ozs. Suet finely chopped, 1 teaspoonful of chopped Parsley, '/2 tea- spoonful of chopped Herbs, a little grated Lemon Rind, Salt and Pepper, yolk of an Egg, 2 ozs. Butter, 1 pint Brown Sauce

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