The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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The Fillet of Veal

1277. The fillet of veal merely requires successive horizontal slices of meat to be taken off with a sharp knife, serving with each a small portion of fat and forcemeat, unless disliked by the person for whom it is intended.

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