576. ROAST FILLET OF VEAL, A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

1 lb. of well-seasoned stuffing (No. 652)
about two hours and a half ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some light-brown sauce
4 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
or else use No. 82
potato croquettes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (7)

Take out the bone from a good fillet of veal, and with the cutlet-bat, flatten the udder so as to lengthen it out
make a deep incision between the udder and the fillet with a knife, and fill it with about 1 lb. of well-seasoned stuffing (No. 652)
sew it up with small twine, wrap the udder tightly round the fillet and secure its shape with skewers and twine
spit the fillet in the usual manner, cover it well with buttered thick white paper, roast it about two hours and a half
just before it is done, take off the paper, and, after first shaking some flour over it from a dredger, baste the veal with a little fresh butter, and froth it
dish it up, pour round it some light-brown sauce incorporated with 4 oz. of fresh butter, some essence of mushrooms, and a little lemon-juice, or else use No. 82
garnish round with potato croquettes, and send to table

Original Text

576. ROAST FILLET OF VEAL, A L'ANGLAISE.
VEAL, to be in perfection, should, if possible, be procured fresh killed, as it does not improve either in flavour or colour by being kept. Take out the bone from a good fillet of veal, and with the cutlet-bat, flatten the udder so as to lengthen it out; make a deep incision between the udder and the fillet with a knife, and fill it with about 1 lb. of well-seasoned stuffing (No. 652); sew it up with small twine, wrap the udder tightly round the fillet and secure its shape with skewers and twine; spit the fillet in the usual manner, cover it well with buttered thick white paper, roast it about two hours and a half; just before it is done, take off the paper, and, after first shaking some flour over it from a dredger, baste the veal with a little fresh butter, and froth it; then dish it up, pour round it some light-brown sauce incorporated with 4 oz. of fresh butter, some essence of mushrooms, and a little lemon-juice, or else use No. 82; garnish round with potato croquettes, and send to table.

Notes

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