Roast Fillet of Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a fillet of veal that's stuffed with veal forcemeat, roasted and served with melted butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Fillet of Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Mode.—Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually. 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. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal.
[Illustration: FILLET OF VEAL.]
Time.—A fillet of veal weighing 12 lbs., about 4 hours.
Have the fillet of veal boned. Carefully form a flap by raising the skin away from the meat then stuff this pocket with the veal forcemeat. Place the skin flap back then roll the meat and bind with butcher's twine.
Dust with flour then place in a roasting tin and transfer to an oven pre-heated to 200°C. Roast for 25 minutes per 500g and cook, basting constantly. When done to your liking, remove from the oven and take off the strings.
Arrange on a serving dish and pour over melted butter sauce. Serve accompanied with boiled ham, bacon or pickled pork and wedges of lemon.
