Cassell's dictionary of cookery

Veal, Fillet of (au bechamel — second dressing). — The remains of a dressed fillet of veal may be served in this way. Cut a portion of meat from the centre of the veal, leaving a goodly portion untouched from which slices may be cut. Trim the joint, fill up any cracks or cuts there may be in it with forcemeat, and bind it securely. Put it into the oven for an hour or more till it is heated throughout, and be careful to baste liberally for fear it should be dry. Meanwhile mince finely the veal that was taken from the fillet, mix a little forcemeat with it, and stir into it as much good white sauce as will moisten it well. Put this mince into the hollow in the fillet, cover with finely grated bread-crumbs, and drop a little clarified butter upon the crumbs. Place the veal again in the oven till the crumbs are brightly browned, and serve the veal on a hot dish, with bechamel or good white sauce round it. Time, one hour and a half. Veal, Fillet of. Boiled.— Take a small and white fillet of veal for this purpose. Remove the bone, fill its space with good veal forcemeat, and bind the veal securely with tape. Put a few skewers at the bottom of the stewpan to keep the veal from sticking ; lay it on these, and pour over it as much cold weak stock, milk and water, or even water only, as will barely cover it. Let it heat slowly and simmer very gently indeed until it is done enough. The more gently it is simmered the better it will be. Carefully remove the scum as it rises. AVhen done enough, take it up, put it on a hot dish, garnish with lemon, and send oyster, celery, or white sauce to table with it; or a sauce made by thickening a little of the stock in which it was boiled with white thickening, seasoning with salt, pepper, and mace, and flavouring with lemon-juice and sherry. A boiled tongue should accompany this dish, which if served alone is in danger of being considered insipid. Time to simmer a fillet of veal weighing six pounds, three hours. Probable cost. Is. Id. per pound. Sufficient for half a dozen persons. Veal, Fillet of, Boiled, (another way).— Remove the bone, and fill the centre with .stuffing similar to that used for boiled turkey. Allow one quarter of an hour to the pound, and twenty minutes over, for the boiling of this joint. After the water boils, skim carefully, and let it only simmer, keeping the meat covered by adding hot water, or it will become brown. The beauty of this dish depends on delicacy in the colour of the meat. A sauce must be formed by taking out a pint of the broth which has been made in boiling ; this must be thickened with good cream, butter, and flour, and flavoured with mushroom ketchup, and mushroom powder or button mushrooms. If cream be not at hand for thickening the broth, a sauce may be made by mingling the yolks of two eggs with flour, butter, and broth.