|
fillet
bone out, as if for roasting, skin side downwards
|
|
— |
—
|
— |
—
|
411. Fillet
|
|
fillet
to bind
|
|
— |
—
|
— |
—
|
Boiled Veal
|
|
fillet
for binding
|
1.0 |
— |
—
|
— |
—
|
Calf's Head
|
|
fillet
for binding
|
1.0 |
— |
—
|
— |
—
|
Calf's Head
|
|
fillet
to bind the pig
|
|
— |
—
|
— |
—
|
Boiled Pig
|
|
fillet
coarse
|
|
— |
—
|
— |
—
|
To roast a Fillet or Collar...
|
|
fillet
taken out, cut into thin round scallops
|
|
— |
—
|
— |
—
|
590. ROAST LOIN OF VEAL, A ...
|
|
fillet
|
1.0 |
— |
—
|
— |
—
|
Mock Brawn
|
|
fillet
|
|
— |
—
|
— |
—
|
Boiled Veal
|
|
fillet
|
|
— |
—
|
— |
—
|
22 Entrées
|
|
fillet
removed, boned and rolled
|
|
— |
—
|
— |
—
|
CHOICE AND CUTTING UP OF MEAT
|
|
fillet
larded and roasted
|
|
— |
—
|
— |
—
|
CHOICE AND CUTTING UP OF MEAT
|
|
fillet
braised whole, as a miniature joint
|
|
— |
—
|
— |
—
|
CHOICE AND CUTTING UP OF MEAT
|
|
fillet
sliced down for fillets or small steaks
|
|
— |
—
|
— |
—
|
CHOICE AND CUTTING UP OF MEAT
|
|
fillet
sliced into neat wedge-shaped pieces, thicker at one end than the other, batted out with a wet knife, trimmed of superfluous fat, skin, etc.
|
|
— |
—
|
— |
—
|
Filets de bœuf aux huîtres
|
|
fillet
cut about 1in. thick, shaped into rounds, batted out neatly
|
1.0 |
in. |
—
|
— |
—
|
Cutlets, Fillets, &c.
|
|
fillet
trimmed
|
|
— |
—
|
— |
—
|
COLD FISH
|