411. Fillet

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
main ingredient
larding
Instructions (6)
  1. Lay the fillet on a board with the skin side downwards.
  2. Remove (not cutting it) that part of the outside which is separated from the thick fleshy part (in France called “la noix”) of the fillet by a skin.
  3. Place your hand on the top of the thick part, and cut away two thirds of it, leaving an inch to an inch and a half of flesh for the fillet.
  4. Take a chopper dipped in cold water, and beat the veal with the flat part, so as to make it of an equal thickness.
  5. Lard it (see Larding).
Cooking instructions
  1. Cook it in the following manner:
Original Text
411. Having the fillet prepared with the bone out as if for roasting, I lay it on a board with the skin side downwards, and then remove (not cutting it) that part of the outside which is separated from the thick fleshy part (in France called “la noix”) of the fillet by a skin; I then place my hand on the top of the thick part, and cut away two thirds of it, leaving an inch to an inch and a half of flesh for the fillet. I then take a chopper dipped in cold water, and beat the veal with the flat part, so as to make it of an equal thickness; I then lard it (see Larding). You may not succeed very well the first or second time, but now I am quite an artist in larding, as is also my cook, whom I taught, it being so much like sewing. But should you not be able to manage it, you must send it to the poulterer. The remains make an excellent fillet for another day’s dinner. Having proceeded thus far, I then cook it in the following manner:
Notes
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