Veal Fillet Roasted

Ingredients

• the fillet of veal
• half a pint of melted butter
• Curry sauce in a tureen
• Bacon, or fried pork sausage-balls
• with greens

Method

1. 1

   Roast the veal slowly, basting frequently with butter, beef dripping, or suet.

2. 2

   When dished, pour melted butter over it, optionally mixed with brown gravy.

3. 3

   Serve with curry sauce and accompaniments.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2131. The excerpt below is the record exactly as published.

The fillet of veal is most commonly roasted, being previously stuffed either in the flap or in the space in the centre from which the bone was taken. Veal, being a dry meat, requires constant basting either with butter, beef drip- ping, or suet. It must be roasted thorough I tj VEA ( 1046 ) VEA (underdone veal being neither wholesome nor agreeable), and of a nice brown. When dished, half a pint of melted butter, sometimes mixed with a brown gra,vy, is poured over it. Curry sauce in a tureen may also be served with it. Bacon, or fried pork sausage-balls, with greens

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