Stewed Fillet Of Veal Recipe

In truth, I'm confounded

And bothered, my dear, 'twixt that troublesome boy's

(Bob's) cookery language, and Madame Le Roi's.

What with fillets of roses and _fillets of veal_,

Things garni with lace, and things garni with eel,

One's hair and one's cutlets both en papillote,

And a thousand more things I shall ne'er have by rote.

MOORE.



Bone, lard, and stuff a fillet of veal; half roast and then stew it with

two quarts of white stock, a teaspoonful of lemon pickle, and one of

mushroom ketchup. Before serving strain the gravy, thicken it with

butter rolled in flour, add a little cayenne, salt, and some pickled

mushrooms; heat it and pour it over the veal. Have ready two or three

dozen forcemeat balls to put round it and upon the top. Garnish with cut

lemon.

Vote