Veal Filet

Ingredients

• Two cups of breadcrumbs
• one-half cup of chopped pork
• a little lemon peel grated
• the juice of a lemon
• pepper to taste
• salt to taste
• onions to taste
• sage to taste

Method

1. 1

   Fill the cut in veal with dressing made from breadcrumbs, pork, lemon peel, lemon juice, and seasonings.

2. 2

   Shape veal, fasten with skewers, season, and roast in a hot oven for 2-3 hours, basting with butter and water.

3. 3

   Add flour and lemon juice to gravy before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 55. The excerpt below is the record exactly as published.

salt to taste, and red pepper. Cut the veal in pieces ready to serve. Dip each piece first in the egg and then roll over and over in the cracker. Put in a frying- pan a number of pieces of pickled pork cut in thin slices. Fry out the fat, and brown on both sides. When brown take out, and lay on a hot platter. Now put the veal in the fat and add a large lump of butter. Cook very slowly, turn as it browns lightly, and do not allow it to brown enough to be hard. Cook until well done. If more fat is needed, add butter and a little lard. When done lay the pieces of veal on the hot platter, and pour the fat over it, without any thickening at all. VEAL FILET Have your butcher take out the bone and make a deep cut, or you can do it yourself. Fill the cut with dressing made as follows: Two cups of breadcrumbs, one-half cup of 5 Vol. 2 98 THE HOME COOK BOOK chopped pork, a little lemon peel grated, the juice of a lemon, and pepper, salt, onions, and sage to taste, wetting all with cold water. Then bend the veal into a round form, fasten with skewers, sprinkle over salt and pepper and set in a well-heated oven for a two to three hours' roast. Baste well and often with butter and water. Just before it is done, sprinkle over a little flour and baste again. When done, add to the gravy a little thickening and some lemon- juice, if liked. Skewers tor Meat and Poultry Strain the gravy, remove the grease that rises to the top, and serve in a gravy dish. Broiled or boiled ham cut in small pieces serves well with this meat. GRILLARD OF VEAL A NEW ORLEANS DISH Cut in pieces like cutlets and beat two pounds of round steaks of veal. Lay in a deep china plate and pour over one tablespoon of cider vinegar, a teaspoon of salt and black pepper mixed in the vinegar. Have a deep saucepan or skillet very hot, and put in one large tablespoon of drippings. When this is smoking hot, throw in the cutlets, and be careful to make them lie flat. Cook quickly. When browned ^BEEF AND VEAL 99 take the cutlets from the skillet. To the hot drippings add an even tablespoon of sifted flour. When brown add one small minced onion, and to the browned flour and onion return your cutlets, adding one teacup of strained canned tomato, a pinch of summer savory, a little minced garlic, and salt and pepper to taste

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