To Roast a Fillet of Veal
From The "A1" cookery book, 1901
Serves 8
Garnish with small rolls of broiled bacon.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 39. The excerpt below is the record exactly as published.
To Roast a Fillet of Veal. — Take out the bone and fill the space with forcemeat. Bind the veal into a round and fasten with skewers and tape. Roast in the usual way according to direc- tions, but half an hour before it is done dredge a little flour over it and baste well. The joint should be nicely browned. When done remove the tape and skewers and put in silver ones. Pour £ pint thin melted butter into the dripping-pan
Cook this with the app: pantry check, scaling, and the assistant.