|
Classic
Cook Books
< last page | next page >
page 10
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken from the leg
above the knuckle; a piece weighing from ten to twelve pounds is a good size and
requires about four hours for roasting. Before roasting, it is dressed with a
force meat or stuffing placed in the cavity from where the bone was taken out
and the flap tightly secured together with skewers; many bind it together with
tape.
To carve it, cut in even thin slices off from the whole of the upper part of
top, in the same manner as from a rolled roast of beef, as in the direction of
the figures 1 and 2; this gives the person served some of the dressing with each
slice of meat.
Veal is very unwholesome unless it is cooked thoroughly, and when roasted should
be of a rich brown color. Bacon, fried pork, sausage-balls, with greens are
among the accompaniments of roasted veal, also a cut lemon.
< last page | next page >
Classic
Cook Books
|
