Roasted Veal Fillet

Ingredients

• the fillet cut to the size required
• good veal forcemeat
• melted butter coloured with browning
• sliced lemon

Method

1. 1

   Remove the bone and fill the cavity with forcemeat.

2. 2

   Bind the veal into a round shape, flour it, and roast gradually, basting frequently until well browned.

3. 3

   Serve with melted butter or veal gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2130. The excerpt below is the record exactly as published.

good veal forcemeat, and bind the veal securely with tape. Put a few skewers at the bottom of the stew- pan to keep the veal from sticking ; lay it on these, and pour over it as much cold weak stock, milk and water, or even water only, as will barely cover it. Let it heat slowly and sim- mer verj- gently indeed until it is done enough. The more gently it is simmered the better it wiU be. Carefully remove the scum as it rises. AVhen done enough, take it up, put it on a hot dish, garnish with lemon, and send oyster, celery, or white sauce to table with it; or a sauce made by thickening a little of the stock in which it was boiled with white thickening, seasoning with salt, pepper, and mace, and flavoiiring -vs-ith lemon-juice and sherry. A boiled tongue should accompany this dish, which if served alone is in danger of being considered insipid. Time to simmer a fiUet of veal weighing six pounds, three hours. Probable cost. Is. Id. per pound. Sufficient for half a dozen persons. Veal, Fillet of, Boiled, (another way).— Remove the bone, and fill the centre with .stuffing similar to that used for boiled turkey. Allow one quarter of an hour to the pound, and twenty minutes over, for the boiling of this joint. After the water boils, skim carefully, and let it only simmer, keeping the meat covered by adding hot water, or it will become brown. The beauty of this dish depends on delicacy in the colour of the meat. A sauce must be formed by taking out a pint of the broth which has been made in boiling ; this must be thickened ^ath good cream, butter, and flour, and flavoured with mu.shroom ketchup, and mushroom powder or button mushi-ooms. If cream be not at hand for thickening the broth, a sauce may be made by mingling the yolks of two eggs with flour, butter, and broth. Veal, Fillet of (French way). — Trim, stuff, and truss a fillet of veal as directed for Veal, Fillet of, Roasted. If liked, the surface and the sides of the fillet may be larded with strips of fat bacon. Cover the bottom of a stewpan with sliced vegetables and with thin slices of bacon or ham. Lay the veal on this, moisten with a pint of stock or water, lay slices of bacon iipon it, cover closely, and if possible put live embers on the hd of the pan, and let it braise very gently over a slow fire till tender. Baste frequently with the gravy. Take it up, drain it, and put it in the oven. Strain the sauce, and boil quickly for a few minutes ; then baste the meat with it till it looks bright and glossy. Serve on a hot dish, and send any kind of dressed vegetable to table with it, together with brown ItaHan or tomato sauce as an accompaniment. If liked, the gravy in which it was stewed may be simply strained and thickened with brown thickening, then flavoured with pepper, lemon- juice, and light wine; and to enrich it oysters or stewed mushrooms may be added. Time to stew the veal, at least half an hour to each pound. Probable cost, veal. Is. Id. per pound. Veal, Fillet of, Roasted.— Have the fillet cut to the size required. Remove the bone, and fiU the cavity with good veal force- meat {see Veal Forcemeat) . Cut the flap slightly, and lay forcemeat under it. Draw the flap round, skewer the veal, bind it firmly into a round shape, skewer the skin which has been sent with the veal over the forcemeat and the fat, flour the fillet, and put it down at some dis- tance from the fire, then draw it gradually nearer till done enough, and basto frequently. Let the outside be well browned, though it must not be burnt. Remove the skin, skewers, and tape, and put the veal on a hot dish. Pour melted butter coloured with browTiing or some good veal gra\-y {see Veal, Gravy for) roimd it, and garnish with sliced lemon

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