Home › The Waldorf Kitchen › Leg of Veal in Surprise

Leg of Veal in Surprise

Lard the veal with fat bacon and lemon peel cut very thin. Make a rich oyster forcemeat to stuff it with. When stuffed put it in a stewpan, barely cover with water, and allow it to stew until tender and thoroughly done, then take it up. Skim the liquor well leaving no fat on it, and add to it a piece of butter rolled in flour, the crumb of a roll grated finely, a little mushroom catsup, a small quantity of lemon juice, one pint of cream and one-half pint of oysters; stir this over the fire until it thickens, let it boil for a few minutes, then pour over the veal; garnish with oysters fried in butter and slices of toasted bacon.