To Roast a Fillet of Veal
From Modern cookery, in all its branches, 1884
Serves 1
Wash and flour the meat before roasting for a better crust.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 207. The excerpt below is the record exactly as published.
TO ROAST A FILLET OF VEAn. Take out the bone and put a good roll of forcemeat (hTo. 1, Chapter VIII.) under the flap, dividing first, with a sharp knife, the skin from the meat sufficiently to admit the quantity required ; secure it well, truss the veal firmly into good shape, place it at a distance from the fire at first, and baste it with butter. The outside will have a richer crust of browning if the meat be washed, wiped tolerably dry, and well floured before it is laid to the fire. It should be carefully watched, and basted often, that the fat may not burn. Pour melted butter over it after it is dished, and serve with it a boiled cheek of bacon
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