Fillets of Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1¼–1½ lb. fillet of veal
  • 1 egg
  • ½ teasp. finely-chopped parsley
  • ¼ teasp. thyme
  • 2 teasp. grated lemon rind
  • 1 teasp. lemon juice breadcrumbs
  • 2 oz. butter or fat bacon rolls
  • mashed potatoes


  • ½ oz. flour
  • ½ pt. white stock
  • ½ teasp. lemon juice
  • a little gravy browning
  • salt and pepper
  • 1–2 tablesp. cream (optional)


Cut the veal into slices about ½ in. thick, then cut each slice into rounds of about 2¼—2½ in. diameter. Beat with a wooden spoon or rolling-pin. Beat the egg and add to it the parsley, thyme, lemon rind and lemon juice. Soak the fillets in this mixture for about ½ hr., then coat with crumbs. Fry in the hot fat until golden brown on both sides, then reduce heat and cook more slowly for 7–10 min. in all. Drain thoroughly and keep hot together with the fried or grilled bacon rolls. To make the sauce, add the flour and the fat remaining in the pan and fry lightly. Add the stock, stir until it boils; then add the lemon juice, gravy browning and seasoning and simmer for 3 min. Add the cream, if liked. Serve the fillets in a circle on a border of mashed potatoes, pile the bacon rolls in the centre and pour the strained sauce round.