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Simple Stewed Fillet Of Veal Cooking Recipe

Below is the quick and easy cooking recipe for Stewed Fillet Of Veal.

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.

Bone, lard, and stuff a fillet of veal; half roast and then stew it with 2 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 2 or 3 dozen forcemeat balls to put round it and upon the top. Garnish with cut lemon.

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