Fillet of Veal (No. 34)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

Of from twelve to sixteen pounds ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some stuffing or forcemeat (No. 374 or 5)
some stuffing or forcemeat (No. 374 or 5)
good melted butter (No. 266) ↝ Butter, stick, unsalted [Dairy and Egg Products]
thin slices of lemon ↝ Lemon, raw [Citrus fruits]
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13)
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13)
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13)
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13) ↝ Duck, wild, breast, meat only, raw [Poultry Products]
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13) ↝ Pork sausage, link/patty, cooked, pan-fried [Sausages and Luncheon Meats]
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13) ↝ Curry sauce [Dips, gravies, other sauces]
cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13) ↝ Beef, bacon, cooked [Bacon]
greens ↝ Green beans, raw [String beans]
Potted veal (No. 533) ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
The kidney, cut out, sliced, and broiled (No. 358) ↝ Kidney [Liver and organ meats]

Instructions (3)

Make some stuffing or forcemeat (No. 374 or 5), and put it in under the flap, that there may be some left to eat cold, or to season a hash.
Brown it, and pour good melted butter (No. 266) over it, as directed in No. 33.
Garnish with thin slices of lemon and cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13), and greens, &c.

Original Text

Fillet of Veal,—(No. 34.)

Of from twelve to sixteen pounds, will require from four to five hours at a good fire; make some stuffing or forcemeat (No. 374 or 5), and put it in under the flap, that there may be some left to eat cold, or to season a hash;127-* brown it, and pour good melted butter (No. 266) over it, as directed in No. 33.

Garnish with thin slices of lemon and cakes or balls of stuffing, or No. 374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No. 87), curry sauce (No. 348), bacon (No. 13), and greens, &c.

N.B. Potted veal (No. 533).

Obs.—A bit of the brown outside is a favourite with the epicure in roasts. The kidney, cut out, sliced, and broiled (No. 358), is a high relish, which some bons vivants are fond of.

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Notes

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