Fillet of Veal, to farce or roast

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 13 days ago
Not a recipe: No

Ingredients (14)

for farce

Mince some beef suet very small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
some sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
thyme ↝ Thyme, fresh [Spices and Herbs]
season with salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
put in grated bread ↝ Bread, vegetable [Yeast breads]
mix them all together with the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

for roasting

the veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

for sauce

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Mince some beef suet very small, with some sweet marjoram, winter savory, and thyme; season with salt, cloves, and mace, well beaten; put in grated bread; mix them all together with the yolk of an egg;
make small holes in the veal, and stuff it very thick with these.
Put it on the spit and roast it well.
Let the sauce consist of butter, gravy, and juice of lemon, very thick.
Dish the veal, and pour the sauce over it, with slices of lemon laid round the dish.

Original Text

Fillet of Veal, to farce or roast.

Mince some beef suet very small, with some sweet marjoram, winter savory, and thyme; season with salt, cloves, and mace, well beaten; put in grated bread; mix them all together with the yolk of an egg; make small holes in the veal, and stuff it very thick with these. Put it on the spit and roast it well.[153] Let the sauce consist of butter, gravy, and juice of lemon, very thick. Dish the veal, and pour the sauce over it, with slices of lemon laid round the dish.

Notes

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