Boiled Fillet of Veal

Ingredients

• 1 small fillet veal fillet
• cold water
• tape
• rich white sauce
• 1 boiled tongue

Instructions

1. Select a small, delicately white fillet of veal and wash it thoroughly.
2. Bind the fillet round with tape.
3. Cover the fillet well with cold water and bring it gently to boil.
4. Watch carefully and clear off the scum as it rises, taking care not to allow the water to become smoked.
5. Let the meat be gently simmered from three and a half to four and a half hours, according to its weight.
6. Send it to table with rich white sauce and a boiled tongue, or alternatively make oyster forcemeat and serve with the veal a tureen of well-made oyster sauce.