Fillet of Veal, to boil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (27)

Forcemeat

boiled clary
raw carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
grated bread ↝ Bread, vegetable [Yeast breads]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a good quantity of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
the yolks of three eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Veal

a fillet of veal
good milk and water ↝ Milk, NFS [Milk, reduced fat]
roll it up in butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Cucumbers

four or five cucumbers ↝ Cucumber, raw [Other vegetables and combinations]

Gravy for stewing cucumbers

a little thin gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Sauce

strong white gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little flour ↝ Flour, 00 [Cereal Grains and Pasta]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
three anchovies dissolved in lemon-juice
some good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolk of an egg beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of white wine ↝ Wine, white [Wine]

Instructions (9)

Cut out the bone of a fillet of veal.
Put it into good milk and water for a little while.
Make some forcemeat with boiled clary, raw carrots, beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and salt, and two raw eggs.
Roll it up in butter, and stuff the veal with it.
Boil the veal in a cloth for two hours.
Scald four or five cucumbers, in order to take out the pulp the more easily.
Fill them with forcemeat, and stew them in a little thin gravy.
For sauce take strong white gravy, thickened with butter, a very little flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in lemon-juice, some good cream, the yolk of an egg beaten, and a glass of white wine.
Serve with the cucumbers.

Original Text

Fillet of Veal, to boil.

Cut out the bone of a fillet of veal; put it into good milk and water for a little while: make some forcemeat with boiled clary, raw carrots, beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and salt, and two raw eggs; roll it up in butter, and stuff the veal with it. Boil the veal in a cloth for two hours, and scald four or five cucumbers, in order to take out the pulp the more easily. This done, fill them with forcemeat, and stew them in a little thin gravy. For sauce take strong white gravy, thickened with butter, a very little flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in lemon-juice, some good cream, the yolk of an egg beaten, and a glass of white wine. Serve with the cucumbers.

Notes

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