Roast Fillet of Veal

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
9.0 – 10.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417.
  2. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required.
  3. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually.
  4. About 1/2 hour before serving, draw it nearer the fire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt.
  5. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork.
  6. Never omit to send a cut lemon to table with roast veal.
Original Text
ROAST FILLET OF VEAL. 872. INGREDIENTS.—Veal, forcemeat No. 417, melted butter. Mode.—Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually. About 1/2 hour before serving, draw it nearer the fire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal. [Illustration: FILLET OF VEAL.] Time.—A fillet of veal weighing 12 lbs., about 4 hours. Average cost, 9d. per lb. Sufficient for 9 or 10 persons. Seasonable from March to October.
Notes
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