To stew a Fillet of Veal

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (7)
  1. Take a fillet of a cow calf, stuff it well under the elder, at the bone and quite through to the shank.
  2. Put it in the oven, with a pint of water under it, till it is a fine brown.
  3. Then put it in a stew-pan, with three pints of gravy, stew it tender.
  4. Put in a few morels, truffles, a teaspoonful of lemon pickle, a large one of browning, and one of catchup, and a little Chyan pepper.
  5. Thicken with a lump of butter rolled in flour.
  6. Dish up your veal, strain your gravy over, lay round forcemeat balls.
  7. Garnish with pickles and lemon.
Original Text
To stew a Fillet of Veal. TAKE a fillet of a cow calf, stuff it well under the elder, at the bone and quite through to the shank, put it in the oven, with a pint of water under it, till it is a fine brown, then put it in a stew-pan, with three pints of gravy, stew it tender, put in a few morels, truffles, a tea- spoonful of lemon pickle, a large one of brown- ing, and one of catchup, and a little Chyan pep- per, thicken with a lump of butter rolled in flour, dish up your veal, strain your gravy over, lay round forcemeat balls: garnish with pickles and lemon.
Notes
—