Home › The Principles of Cookery › VEAL, FILLET OF (French way)

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 these, 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 the fillet 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 cooked 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, 1s. 1d. per pound.