Roast Fillet of Veal

Ingredients

• Veal
• forcemeat No. 417
• melted butter

Instructions

1. Have the fillet cut according to the size required;
2. take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417.
3. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required.
4. Skewer and bind the veal up in a round form;
5. dredge well with flour, put it down at some distance from the fire at first, and baste continually.
6. About 1/2 hour before serving, draw it nearer the fire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt.
7. Dish it, remove the skewers, which replace by a silver one;
8. pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork.
9. Never omit to send a cut lemon to table with roast veal.