Boiled Fillet of Veal

3½ to 4½ hours.

Method

A small and delicately white fillet should be selected for this purpose. Bind it round with tape, after having washed it thoroughly; cover it well with cold water, and bring it gently to boil; watch, and clear off carefully, the scum as it rises, and be, at the same time, very cautious not to allow the water to become smoked. Let the meat be gently simmered from three hours and a half to four and a half according to its weight. Send it to table with rich white sauce, and a boiled tongue; or make for it in the first instance the oyster forcemeat and serve with the veal a tureen of well-made oyster sauce.

Loading
Loading
Loading