Roast Fillet of Veal

Ingredients

• Take a piece about five pounds
• fill it with veal forcemeat
• cover it with very thin slices of fat pork
• make half a pint of butter sauce

Method

1. 1

   Remove the bone in the centre, fill it with veal forcemeat, and make a pocket with your finger between the skin and the flesh to lay forcemeat in it.

2. 2

   Skewer the veal, bind it firmly into a round shape, and flour it.

3. 3

   Set it on a wire stand in a dripping-pan and put it in a moderate oven.

4. 4

   It requires very thorough cooking and will take half an hour to the pound.

5. 5

   Baste often and ensure it is a bright, dark brown all over.

6. 6

   Just before it is taken out, make half a pint of butter sauce.

7. 7

   Place the meat on a platter, take away all the bits of pork, set the dripping-pan on the stove, pour the sauce into it, and send it round with your spoon till all the glaze or hardened gravy is dissolved.

8. 8

   Remove the strings and skewers from the meat and pour a little of the brown gravy round it; serve the rest in a tureen.

9. 9

   Garnish with cut lemon.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 93. The excerpt below is the record exactly as published.

Take a piece about five pounds ; remove the bone in the centre, fill it with veal forcemeat (see recipe) ; also make a pocket with your finger between the skin and the flesh and lay forcemeat in it. Skewer the veal ; bind it firmly into a round shajoe, and flour it ; cover it with very thin slices of fat pork ; set it on a wire stand in a dripping-pan and put it in a moderate oven. Veal requires very thorough cooking and will take half an hour to the pound. Therefore great care must be taken that it does not burn before it comes out of the oven ; it should be often basted, and be a bright, dark brown all over. If pork is objected to, spread butter over it before putting it in the oven. Just before it is taken out make half a pint of butter sauce (see recipe). Then place the meat on a platter ; take away all the bits of pork, set the dripping-pan on the stove and pour the sauce into it, send it round with your spoon into every part till all the glaze or hardened gravy is dissolved and the whole a nice brown. Remove the strings and skewers from the meat and pour a little of the brown gravy round it ; serve the rest in a tureen. Garnish with cut lemon. ROAST FILLET OF YEAL WITH MUSHROOMS OR OYSTERS. Prepare a fillet as in the last recipe, only do not re- move the bone in the centre ; roast in the same way. While it is cooking take a dozen large oysters, or more if small, scald them in their own liquor j take them up, 1 8 2 Practical Recipes. strain the liquor, stir an equal quantity of cream and a tablespoonful of white thickening (see recipe for Blanc, page 34), a little salt and cayenne into it, and boil till thick. Take up the me.at ; with a very sharp knife cut out the bone, and a good piece of meat round it so as to leave a cavity. Set the meat on a platter, put it to keep quite hot. Quickly take all the veal (free from gristle) from the bone and chop it with the oysters ; stir it into the sauce you have made ; it should be about as stiff as mush. Make all hot together and pour it into the cavity of the veal. Make gravy as in the last recipe. Mushrooms chopped and stewed in butter may be used instead of the oysters if preferred. ROAST TEAL AND MACAROKI (AN ITALIAN DISH). Prepare a fillet or shoulder of veal as directed, but without pork ; set it in the oven. Boil some macaroni, broken into six-inch lengths, till tender. When the veal is within half an hour of being done, cleanse and trim some mushrooms; cut them up, sprinkle salt over them, and lay them in the dripping-pan with the macaroni. When you take up the meat lay the maca- roni round the dish, the mushrooms over it ; have drawn butter or bechamel sauce ready to pour into the pan ; boil it up and strain it, taking care to rub all you can of the bits of mushroom and glaze through the strainer. Serve the gravy in a tureen. ROAST SHOULDER OF TEAL, STUFFED. Get the butcher to bone the shoulder ; cut off the knuckle part and use it for stock with the bones (when you have meat boned take care to have the bones sent home) ; fill the cavity where the blade bone was with Roasts. 183 good forcemeat (see recipe for veal forcemeat) ; skewer it and flour it ; cover with fat pork, butter, or nice beef dripping, and bake it, allowing half an hour for each pound ; pour off the fat, if any, from the dripping- pan, and make gravy as directed for roast fillet of veal

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