Stuffed Fillet of Veal with Bacon
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Cooking time is for a 5-pound fillet.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 28. The excerpt below is the record exactly as published.
STUFFED FILLET OF VEAL WITH BACON. Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone witha force-meat of crumbs, chopped pork, thyme, and parsley, seasoned with pepper, salt, nut- Mother's Cook Book. 61 meg and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Pnt into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled cracker thickly over it
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