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Veal, Fillet of, with Oysters or Mushrooms

Remove the bone from a fillet of veal, and, without stuffing it, bind it very tightly with tape, so that there may be no hollow left in the centre. Roast in the usual way. Whilst it is before the fire, take about two dozen oysters, and scald them in their liquor. Beard them, and simmer the beards in about half a pint of good veal stock. Strain the sauce, add to it the oyster liquor and an equal quantity of cream or milk, and boil with a small piece of white thickening, together with a few drops of anchovy and a little cayenne, nutmeg, and lemon-juice. Take up the veal, quickly cut out about a pound from the centre, and keep the meat hot in the oven. Mince finely with the oysters the slice which has been cut out, put this into the sauce, and pour the whole into the cavity in the veal. Serve very hot. If liked, mushrooms stewed in butter may be substituted for the oysters.