Fillet of Veal, au Bechamel, with Oysters

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By Eliza Acton

Published 1845

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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 a