Roast Fillet of Veal
From Mrs. Maclurcan's cookery book, 1899
Serves 9
Ham or bacon can be served with this.
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 70. The excerpt below is the record exactly as published.
EOAST FILLET OF YEAL 8 lbs. fillet of veal 1 teaspoonful minced 2 ozs. ham parsley J lemon Breadcrumbs Salt and cayenne 2 eggs A little suet. Boast and Boiled Joints. Mode. — Take away the bone and ^ivM. with the follow- ing forcemeat : — Mince the ham and suet very finely and add it to the juice of the lemon, parsley, breadcrumbs, salt, cayenne and two eggs, mix altogether well with flour, place in a baking tin with some dripping (if you have some bacon rind put it over the veal), place it in a rather moderate oven, bake slowly at first, then make the oven hot and bake briskly the last half hour, so as to make it nice and brown ; serve with gravy, garnish with slices of lemon. Ham or bacon can be served with this. 411— EOAST LOIN OF VEAL. 9 lbs. loin of veal 1 lemon
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