Roast Fillet of Veal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a fillet of veal that's stuffed, roasted and served with simple gravy. 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 classic recipe for a Victorian version of Roast Fillet of Veal that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 397.—ROAST FILLET OF VEAL.
Veal, to be in perfection, should if possible be procured fresh killed, as it does not improve by being kept. Take out the bone from a good fat fillet of veal, and with the bat flatten the udder; make a deep incision
between the udder and the fillet with a knife, and fill it with veal-stuffing, No. 294 ; sew it up with small twine, wrap the udder tightly round the fillet, and secure its shape with skewers and twine : spit the fillet in the usual manner, cover it with buttered paper, roast it for about two hours and a half : just before it is done, take off the paper, and after shaking some flour over it from a dredger, baste the fillet with a little fresh butter, and froth it, then dish it up, pour round it some melted butter coloured with a little browning and lemon-juice; garnish round with potato croquets, and serve some boiled bacon with greens, separately. Note.—Fillets of veal roasted, as shown in the foregoing instructions, and dished up, may also be garnished with Jardinières or Macédoines, or a Financière or Toulouse ragout. Fillets of veal may also be braised after the manner indicated for braising necks or breasts of veal, and garnished similarly.
For the gravy:
60g butter
3 tbsp plain flour
300ml water
2 tbsp lemon juice (or to taste)
2 tsp gravy browning
Method:
Take a large piece of parchment paper and set a layer of the veal stuffing on this, as long as the fillet. Sit the fillet on top then cover with the remaining veal stuffing. Tightly roll the veal in the paper and tie securely in place. Set in a roasting tin and transfer to an oven pre-heated to 200°C. Roast for 30 minutes then reduce the oven temperature to 160°C and continue roasting for 20 minutes per kg (this will be quite rare).
Remove the veal from the oven and allow to rest for 20 minutes.
As the veal is resting, melt the butter in a pan. Scatter the flour over the top and stir in to combine. Whisk in the water until smooth then add the lemon juice and gravy browning. Bring to a simmer and cook until thickened.
Remove the covering from the veal, arrange on a dish and pour over some of the sauce. Garnish with potato croquets and serve with greens and the remainder of the butter gravy.
