Name: Boiled Fillet of Veal
Cuisine: American
Ingredients: 1 small; 3 and a half or four hours; 1 rich white sauce; 1 tureen of oyster sauce; 1 boiled tongue should be served with it

Original Recipe

Choose a small, delicate fillet; prepare as for roasting, or stuff it with an oyster force meat; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue should be served with it.

1 small
3 and a half or four hours
1 rich white sauce
1 tureen of oyster sauce
1 boiled tongue should be served with it

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1

Choose a small, delicate fillet; prepare as for roasting, or stuff it with an oyster force meat; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed.
2

Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce.
3

Garnish with stewed celery and slices of bacon.
4

A boiled tongue should be served with it.

Original Recipe

Ingredients

Instructions