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Veal, Fillet Of

The fillet is one of the prime joints of veal. It is taken from the leg above the knuckle. The French divide it into three parts--the fat fleshy piece inside the thigh to which the udder is attached in a cow-calf, and of which fricandeau is made; the under noix, used for forcemeat, pies, etc., and the centre noix, for sauce, etc. As veal becomes tainted very quickly, the udder should be examined and wiped dry every day, and the kernel should be removed from the fat. The most usual mode of cooking a fillet of veal is to stuff and roast it, though it can be either boiled or braised as preferred. Probable cost, 1s. 1d. per pound. Sufficient for six persons.