|
veal fillet
cut into dice
|
|
part |
—
|
— |
—
|
Turbot or Barbel, glazed
|
|
veal fillet
cut in small neat slices about a quarter of an inch thick
|
|
— |
—
|
— |
—
|
Grenadins of Veal
|
|
veal fillet
cut in three or four pieces
|
|
— |
—
|
— |
—
|
Fillet of Veal
|
|
veal fillet
cut out of it five lean pieces as thick as your hand, round them up a little
|
|
— |
—
|
— |
—
|
Rembarded Veal
|
|
veal fillet
scraped
|
2.0 |
lbs. |
—
|
— |
—
|
Veal Cream. (Mrs. Wellington.)
|
|
veal fillet
roast
|
|
— |
—
|
— |
—
|
577. ROAST FILLET OF VEAL, ...
|
|
veal fillet
cut into fine slices
|
|
— |
—
|
— |
—
|
Olive Pie
|
|
veal fillet
trimmed
|
|
— |
—
|
— |
—
|
Fricandeau of Veal with Sorrel
|
|
veal fillet
|
|
— |
—
|
— |
—
|
Fillet of Veal
|