299. Fillet of Veal

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

fillet

Fillet of Veal.—Choose it of the best quality. Procure a leg, saw off the knuckle, take out the bone in the centre of the fillet, and fill up the cavity with some stuffing made as directed (see Receipt), fold the udder and flap round, which fix with three skewers; place half a sheet of buttered foolscap paper top and bottom, which tie over and over with plenty of string, run a spit through, fixing the fillet with a holdfast; set down to roast, placing it rather close to the fire ten minutes, rub well over with butter, then place it at least two feet and a half from the fire, to roast very slowly, giving it a fine gold color; a fillet weighing sixteen pounds would require three hours roasting, when done take it up, detach all the string and paper, trim the top and set it upon your dish
stuffing made as directed (see Receipt)
half a sheet of buttered foolscap paper ↝ Rice paper [Crackers, excludes saltines]
plenty of string ↝ Yellow string beans, cooked [String beans]
a spit
a holdfast
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

sauce

a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four spoonfuls of Harvey sauce
two of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

accompaniment

an ox-tongue
greens or cabbage ↝ Green beans, raw [String beans]

Instructions (10)

Choose the fillet of veal of the best quality. Procure a leg, saw off the knuckle, take out the bone in the centre of the fillet, and fill up the cavity with some stuffing made as directed (see Receipt).
Fold the udder and flap round, which fix with three skewers.
Place half a sheet of buttered foolscap paper top and bottom, which tie over and over with plenty of string.
Run a spit through, fixing the fillet with a holdfast.
Set down to roast, placing it rather close to the fire ten minutes.
Rub well over with butter, then place it at least two feet and a half from the fire, to roast very slowly, giving it a fine gold color.
A fillet weighing sixteen pounds would require three hours roasting.
When done take it up, detach all the string and paper, trim the top and set it upon your dish.
Have a pint of melted butter in a stewpan upon the fire, to which, when boiling, add four spoonfuls of Harvey sauce, and two of mushroom catsup, mix well, and pour round the fillet.
Have also boiled nicely an ox-tongue, which skin and trim, dress upon a dish surrounded with greens or cabbage nicely boiled, and serve as an accompaniment to the fillet.

Original Text

299. Fillet of Veal.—Choose it of the best quality. Procure a leg, saw off the knuckle, take out the bone in the centre of the fillet, and fill up the cavity with some stuffing made as directed (see Receipt), fold the udder and flap round, which fix with three skewers; place half a sheet of buttered foolscap paper top and bottom, which tie over and over with plenty of string, run a spit through, fixing the fillet with a holdfast; set down to roast, placing it rather close to the fire ten minutes, rub well over with butter, then place it at least two feet and a half from the fire, to roast very slowly, giving it a fine gold color; a fillet weighing sixteen pounds would require three hours roasting, when done take it up, detach all the string and paper, trim the top and set it upon your dish; have a pint of melted butter in a stewpan upon the fire, to which, when boiling, add four spoonfuls of Harvey sauce, and two of mushroom catsup, mix well, and pour round the fillet; have also boiled nicely an ox-tongue, which skin and trim, dress upon a dish surrounded with greens or cabbage nicely boiled, and serve as an accompaniment to the fillet.

Notes

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