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Classic
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page 112
thick side down, and put in a rather hot oven, graduated after it commences to
roast to moderate; in half an hour add a little hot water to the pan, and baste
often; in another half hour turn over the roast, and when about done dredge
lightly with flour and baste with melted butter. Before serving, carefully
remove the twine. A roast of four to five pounds will bake in about two hours.
For a gravy, skim off some of the fat if there is too much in the drippings;
dredge in some flour, stir until brown, add some hot water if necessary, boil a
few minutes, stir in such sweet herbs as fancied, and put in a gravy boat. Serve
with green peas and lemon jelly. Is very nice sliced cold for lunch, and
Worcestershire or Chili sauce forms a fine relish.
ROAST FILLET OF VEAL.
Select a nice fillet, take out the bone, fill up the space with stuffing, and
also put a good layer under the fat. Truss it of a good shape by drawing the fat
round, and tie it up with tape. Cook it rather moderately at first, and baste
with butter. It should have careful attention and frequent basting, that the fat
may not burn. Roast from three to four hours, according to the size. After it is
dished, pour melted butter over it; serve with ham or bacon, and fresh
cucumbers, if in season. Veal, like all other meat, should be well washed in
cold water before cooking and wiped thoroughly dry with a clean cloth. Cold
fillet of veal is very good stewed with tomatoes and an onion or two.
In roasting veal, care must be taken that it is not at first placed in too hot
an oven; the fat of a loin, one of the most delicate joints of veal, should be
covered with greased paper; a fillet, also, should have on the caul until nearly
done enough.
BOILED FILLET OF VEAL.
Choose a small, delicate fillet; prepare as for roasting, or stuff it with an
oyster force-meat; after having washed it thoroughly, cover it with water and
let it boil very gently three and a half or four hours, keeping it well skimmed.
Send it to the table with a rich white sauce, or, if stuffed with oysters, a
tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled
tongue should be served with it.
VEAL PUDDING.
Cut about two pounds of lean veal into small collops a quarter of an inch in
thickness; put a piece of butter the size of an egg into a very clean frying-pan
to melt; then lay in the veal and a few slices of bacon, a small sprig of thyme,
and a seasoning of pepper and salt; place the pan over a slow fire for about ten
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Classic
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