Baked Fillet of Veal

Original Recipe

Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, fill the place from which the bone was taken, make holes around it with a knife and fill them also, and lard the top; put it in a Dutch oven with a pint of water, bake it sufficiently, thicken the gravy with butter and brown flour, add a gill of wine and one of mushroom catsup, and serve it garnished with forcemeat balls fried.

Ingredients

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  • 1 veal fillet
  • for forcemeat bread crumbs (as needed)
  • bacon fat (as needed)
  • 1 chopped onion
  • parsley (as needed)
  • pepper (as needed)
  • salt (as needed)
  • 1 pounded nutmeg
  • yolks eggs (as needed)
  • 1 pint water
  • for gravy butter (as needed)
  • brown flour (as needed)
  • 1 gill wine
  • 1 gill mushroom catsup

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Instructions

  1. 1

    Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, fill the place from which the bone was taken, make holes around it with a knife and fill them also, and lard the top; put it in a Dutch oven with a pint of water, bake it sufficiently, thicken the gravy with butter and brown flour, add a gill of wine and one of mushroom catsup, and serve it garnished with forcemeat balls fried.

Sources & Citations

Sources included so you can explore further.

Recipe by Mary Randolph from The Virginia Housewife; Or, Methodical Cook (1824)