Veal Fillet

Ingredients

• 2 ozs. of finely-powdered bread crumbs
• half a lemon-peel chopped fine
• half a teaspoonful of salt
• the same quantity of mixed mace and cayenne pepper
• parsley
• some sweet herbs
• break an egg

Method

1. 1

   Veal requires a good bright fire for roasting.

2. 2

   Before cooking, stuff with a forcemeat composed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered, parsley, and some sweet herbs; break an egg, and mix all well together.

3. 3

   Baste your joint with fresh butter, and send it to table well browned.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 509. The excerpt below is the record exactly as published.

VEAL, Fillet of.— Veal requires a good bright fire for roasting. Before cooking, stuff with a forcemeat, com- posed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered, parsley, and some sweet herbs ; break an egg

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