Veal Fillet with Oysters or Mushrooms

Ingredients

• a fillet of veal
• about two dozen oysters
• half a pint of good veal stock
• an equal quantity of cream or milk
• a small piece of white thickening
• a few drops of anchovy
• a little cayenne
• nutmeg
• lemon-juice

Method

1. 1

   Remove the bone from the veal, bind tightly, and roast.

2. 2

   Scald oysters in their liquor, simmer beards in veal stock, strain, and add oyster liquor and cream.

3. 3

   Boil with thickening and seasonings.

4. 4

   Cut out a piece of veal, mince it with oysters, and fill the cavity.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2132. The excerpt below is the record exactly as published.

a fillet of veal, and, without stuffing it, bind it very tightly with tape, so that there may be no hollow left in the centre. Eoast ia the usual way. Whilst it is before the fire, take about two dozen oysters, and scald them in their liquor. Beard them, and simmer the beards in about half a pint of good veal stock. Strain the sauce, add to it the oyster liquor and an equal quantity of cream or mUk, and boil with a small piece of white thickening, together with a few drops of anchovy and a little cayenne, nutmeg, and lemon-juice

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