To Dress a Fillet of Veal the Italian Way

Ingredients

• a young, tender fillet of veal
• some good white wine
• as much salt as will season it
• a little pepper
• half a bay-leaf
• a few whole cloves
• a little mace
• some good beef broth

Method

1. 1

   Pick away all the skins from the veal.

2. 2

   Wash it in white wine and crush it well.

3. 3

   Sprinkle with tamava powder and salt, cover with white wine, and let it sit for two nights.

4. 4

   Afterward, place it in a pipkin with beef broth, cloves, and mace.

5. 5

   Cover and stew until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 164. The excerpt below is the record exactly as published.

To Dress a Fillet of Veal tlie Italian Way. Take a young, tender tillet of veal, and pick awa}' all the skins in the fold of the flesh ; after you have picked it out clean so that nothing hard is left, put to it some 294 THE THOBOUGH GOOD COOK. good Avhite Avine (that is not too sweet) in a bowl, and wash it and crush it well in the Avine ; do so twice, then strcAv upon it a powder that is called tamava in Italy, and as much salt as Avill season it Avell ; pour to it as much Avhite Avine as Avill coA^er it Avhen it is thrust down into a narroAv pan ; lay a trencher on it and a Aveight to keep it doAvn : let -it lie two nights and one day. Put a little pepper to it Avhen you lay it in the pan, and after it is soused so long, take it out and put it into a pipkin with some good beef broth ; you must not use any of the pickle but only beef broth that is SAveet and not salt, flaA'oured, lioweA'er, Avitli a fcAv whole cloves and mace ; coA'cr it close and set it on the embers, and let it stew till it be done. If you follow these directions you Avill tind it to be very tender, and of an excel- lent taste. It must be scrA^ed Avith the sauic broth — as much as Avill coA'er it. To make the sauce, take of coriander seed two ounces, aniseed one ounce, fennel seed one ounce, cloves two ounces, cinnamon one ounce. These must be beaten into a gross poAvder, putting into it a little Aviiiter saA'Oury, if you like it ; keep this in a close-stopped vial for use. 27. Breast of Veal k la Ponlette. Cut the veal in stpiare pieces and blanch theui : put them into a saucepan Avith a little butter, pep[)er, and salt: Avhcn the butter is melted, add a pinch of flour and some parsley, and pour in some Avater or broth : stew for an hour and a half, and then add a dash of vinegar, Avith the yolks of two eggs beaten up. TIk' pieces loft may be fried. ENTREMETS. 295 28. Minced Veal a la Catalan. Mince two pounds of lean veal, and brown it in a sauce- pan with three tablespoonfuls of sweet-oil, one onion cut in quarters, and half a pinch of green pepper. When of a tine colour, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, add a bunch of herbs, three cloves of crushed garlic^ and a gill of tomato sauce. Cook well for twenty-tive minutes, then serve, sprinkling chopped parsley over the mince. 29. Boiled Knuckle of Veal. Put enough water over the meat to cover it. Let it boil gently, and when it reaches boiling-point, add as much salt as will fill a dessertspoon; keep it well skinuned, iind boil until tender. Serve with parsley and butter. If you Iind it insipid, serve with slices of boiled bacon. Allow twenty minutes for each pound of meat. Three-quarters of a pound of rice may be boiled in it, or green peas, cucumbers, turnips, or small spring onions, allowing them as much time from the cooking of the veal as they require. 30. Calves' Feet. Stew a few calves' feet, and when they are done, drain them. Then take a little fine stutiing — namel\^ a farce made of all sorts of dressed meat, etc., eggs excepted, which Avould make the whole stick together. When you have stuffed the middle of the calves' feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread, twice over, and fry them till they are of a tine brown. Serve them 296 THE TEOROrOH GOOD COOK. np "Nvitli fried parslc}- very green, and send up brown sauce in a boat. 31. Calves' Feet au Naturel. Bone the calves' feet, remove the fat ; wash them thoroughly ; tie them together with string and blanch them in boiling-water ; then put them into a saucepan or a jar ; cover them with water and a thin, broad slice of bacon. Add a carrot, an onion, half a bay-lea^

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