Roast, in the usual way, a delicate fillet of veal, and in preparing it for the spit be careful to bind it up tightly, so that no cavity may be left where the bone has been taken out. While it is at the fire, plump gently in their own strained liquor, without allowing them to boil, half
When the knuckle of veal has been sent in with the fillet, a few thick slices from it may be taken for the sauce; but it should be boiled down sufficiently early to allow it to cool, and to have every particle of fat removed from it before it is used. A pound of the meat ought to make, with the addition of the oyster liquor, sufficient gravy for the sauce. When expense is not a consideration, the béchamel. may be made for it, and the fillet may be filled up entirely with whole oysters heated in it; or these may be intermixed with the veal cut into shilling-sized collops. Mushroom-buttons, stewed white in butter, can be substituted for the oysters, when their season is past; and very small force-meat bolls, delicately fried, may then be piled entirely over the open part of the fillet.
Persons who may take exception at the idea of oysters with roast teal, as not being in accordance with the common etiquette of the table, are recommended to give the innovation a trial before they reject its adoption.