612. Cold Fillet of Veal

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for garnish
Instructions (4)
  1. Roast braise as No. 358.
  2. When cold, trim neatly, and garnish with jelly or parsley.
Variation with Loin of Veal
  1. A loin of veal larded through the fleshy part with raw ham, and fat bacon, and roasted as above, makes a very delicate dish.
Variation with Shoulder of Veal
  1. A small shoulder of veal might be boned the same as a shoulder of lamb, and made into a galantine.
Original Text
612. Cold Fillet of Veal.—Roast braise as No. 358; when cold, trim neatly, and garnish with jelly or parsley. A loin of veal larded through the fleshy part with raw ham, and fat bacon, and roasted as above, makes a very delicate dish. A small shoulder of veal might be boned the same as a shoulder of lamb, and made into a galantine.
Notes
—