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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 meat 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. When done enough, take the fillet 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, 1s. 1d. per pound. Sufficient for six persons.