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Veal, Roast Fillet of

INGREDI- - Veal, forcemeat, melted butter.

AVERAGE COST, 1s. per lb.

ENTS.

Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually .

FILLET OF VEAL.

About 1/2 hour before serving, draw it nearer the fire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal.

TIME.-A fillet of veal weighing 12 lbs., about 4 hours.

SEASONABLE from March to October.