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Veal, Fillet of, Roasted

Have the fillet cut to the size required. Remove the bone, and fill 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 move it gradually nearer till done enough, and baste 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) round it, and garnish with sliced lemon. A pig's cheek, a boiled tongue, or small pieces of bacon or ham should be served with 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, many cooks prefer to bake it in a moderate oven. When this plan is adopted the veal must be basted frequently. The joint 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, twenty-eight minutes to the pound; half an hour to the pound in frosty weather. Probable cost, 1s. 1d. per pound.