Roast Fillet of Veal with Mushrooms or Oysters

Ingredients

• a dozen large oysters
• a tablespoonful of white thickening
• an equal quantity of cream
• a little salt
• a little cayenne

Method

1. 1

   Prepare a fillet as in the last recipe, but do not remove the bone in the centre.

2. 2

   Roast in the same way.

3. 3

   While it is cooking, scald the oysters in their own liquor, take them up, strain the liquor, stir in an equal quantity of cream and a tablespoonful of white thickening, a little salt and cayenne, and boil till thick.

4. 4

   Cut out the bone from the meat and a good piece of meat round it to leave a cavity.

5. 5

   Set the meat on a platter, keep it hot, chop the veal (free from gristle) from the bone with the oysters, stir it into the sauce, and make all hot together.

6. 6

   Pour it into the cavity of the veal.

7. 7

   Make gravy as in the last recipe.

8. 8

   Mushrooms chopped and stewed in butter may be used instead of the oysters if preferred.

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.

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

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