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 (13)
Instructions (7)
  1. Take the fillet of a cow-calf, stuff it well under the udder, and at the bone-end quite through to the shank.
  2. Put it into the oven, with a pint of water under it, till it is a fine brown.
  3. Then put it into a stew-pan, with three pints of gravy.
  4. Stew it till it is tender, and then put a few morels, truffles, a tea-spoonful of lemon-pickle, a large one of browning, one of catchup, and a little chyan pepper.
  5. Thicken it with a lump of butter rolled in flour.
  6. Take out your veal, and put it into your dish, then strain the gravy, pour it over, and lay round force-meat balls.
  7. Garnish with sliced lemon and pickles.
Original Text
Fillet of Veal. TAKE the fillet of a cow-calf, stuff it well under the udder, and at the bone-end quite through to the shank. Put it into the oven, with a pint of water under it, till it is a fine brown; then put it into a stew-pan, with three pints of gravy. Stew it till it is tender, and then put a few morels, truffles, a tea-spoonful of lemon- pickle, a large one of browning, one of catchup, and a little chyan pepper. Thicken it with a lump of butter rolled in flour. Take out your veal, and put it into your dish, then strain the gravy, pour it over, and lay round force-meat balls. Garnish with sliced lemon and pickles.
Notes
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