Cassell's dictionary of cookery

Veal, Fillet of (French way). — Trim, stuff, and truss a fillet of veal as directed for Veal, Fillet of, Roasted. If liked, the surface and the sides of the fillet may be larded with strips of fat bacon. Cover the bottom of a stewpan with sliced vegetables and with thin slices of bacon or ham. Lay the veal on this, moisten with a pint of stock or water, lay slices of bacon upon it, cover closely, and if possible put live embers on the lid of the pan, and let it braise very gently over a slow fire till tender. Baste frequently with the gravy. Take it up, drain it, and put it in the oven. Strain the sauce, and boil quickly for a few minutes ; then baste the meat with it till it looks bright and glossy. Serve on a hot dish, and send any kind of dressed vegetable to table with it, together with brown Italian or tomato sauce as an accompaniment. If liked, the gravy in which it was stewed may be simply strained and thickened with brown thickening, then flavoured with pepper, lemon- juice, and light wine; and to enrich it oysters or stewed mushrooms may be added. Time to stew the veal, at least half an hour to each pound. Probable cost, veal. Is. Id. per pound. Veal, Fillet of, Roasted.— Have the fillet cut to the size required. Remove the bone, and fiU the cavity with good veal forcemeat {see Veal Forcemeat) . Cut the flap slightly, and lay forcemeat under it. Draw the flap round, skewer the veal, bind it firmly into a round shape, skewer the skin which has been sent with the veal over the forcemeat and the fat, flour the fillet, and put it down at some distance from the fire, then draw it gradually nearer till done enough, and basto frequently. Let the outside be well browned, though it must not be burnt. Remove the skin, skewers, and tape, and put the veal on a hot dish. Pour melted butter coloured with browning or some good veal gravy {see Veal, Gravy for) roimd it, and garnish with sliced lemon. A pig's cheek, a boiled tongue, or small pieces of bacon or ham should be served witli roast veal. It is always well to prepare plenty of stuffing, so that it may be used to flavour a mince if the remains of the veal are served in that form. As it is a little difficult to keep the stuffing in the veal when it is roasted before the fire, manycooks prefer to bake it in a moderate oven. "When this plan is adopted the veal must be basted frequently. The veal should be roasted slowly, or the outside will be burnt before the meat is done through, and underdone veal is most unwholesome. Time to roast the veal, twenty-eight minutes to tho pound; half an hour to the pound in frosty weather. Probable cost, Is. Id. per pound. Veal, Fillet of. Roasted (another way). — The fillet of veal is most commonly roasted, being previously stuffed either in the flap or in the space in the centre from which the bone was taken. Veal, being a dry meat, requires constant basting either with butter, beef dripping, or suet. It must be roasted thorough I tj VEA ( 1046 ) VEA (underdone veal being neither wholesome nor agreeable), and of a nice brown. When dished, half a pint of melted butter, sometimes mixed with a brown gra,vy, is poured over it. Curry sauce in a tureen may also be served with it. Bacon, or fried pork sausage-balls, with greens are among the accompaniments of roasted veal.