Fillet of Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. Many people think the outside slice of a fillet of veal a delicacy, because it is most savory; but as some think otherwise, the question should be asked before any one is helped.
  2. If no one chooses the first slice, lay it in the dish, and the second cut will be exceeding white and delicate; but take care to cut it even, and close to the bone.
  3. A fillet of veal is always stuffed, under the skin, or flap, with a pudding, or forcemeat.
  4. This you must cut deep into, in a line with the surface of the fillet, and take out a thin slice.
  5. This, and a thin slice
Original Text
Fillet of Veal. THIS part of the calf is the same as that called the buttock in the ox. Many people think the outside slice of a fillet of veal a delicacy, because it is most savory; but as some think otherwise, the question should be asked before any one is helped. If no one chooses the first slice, lay it in the dish, and the second cut will be exceeding white and delicate; but take care to cut it even, and close to the bone. A fillet of veal is always stuffed, under the skin, or flap, with a pudding, or forcemeat. This you must cut deep into, in a line with the surface of the fillet, and take out a thin slice. This, and a thin slice
Notes
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