A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Care must be taken that the fat may not burn through careful attention and frequent basting. Cold fillet of veal is very good stewed with tomatoes and an onion or two.
Preserved exactly as written in the original source
Select a nice fillet, take out the bone
Fill up the space with stuffing, and also put a good layer under the fat
Truss it of a good shape by drawing the fat round and tie it up with tape
Cook it rather moderately at first, and baste with butter
Give it careful attention and frequent basting, that the fat may not burn
Roast from three to four hours, according to the size
After it is dished pour melted butter over it
Serve with ham or bacon, and fresh cucumbers if in season
Modern guidance to help you succeed with this vintage recipe
Veal's delicate flavor and lean composition require low, slow roasting to prevent drying. Frequent basting creates a protective moisture barrier that conducts heat more evenly while preventing the external fat layer from scorching. The stuffing adds insulation to the interior, ensuring gradual heat penetration that keeps the meat tender. Starting at a moderate temperature allows collagen to convert slowly to gelatin without toughening the lean muscle fibers.
The veal can be boned, stuffed, and trussed up to 24 hours ahead. Wrap tightly in plastic wrap and refrigerate. Bring to room temperature for 2 hours before roasting. The stuffing can be prepared up to 2 days in advance and stored separately in an airtight container in the refrigerator.
Store leftover roast veal wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Slice only what you need to prevent drying. Serve cold as indicated in the original recipe, or reheat gently in a 300°F oven wrapped in foil with a tablespoon of broth until warmed through (15-20 minutes). The recipe notes that cold fillet is excellent stewed with tomatoes and onions for a second-day preparation.
AI-generated tips from Chef Cecil's culinary database
The veal can be boned, stuffed, and trussed up to 24 hours ahead. Wrap tightly in plastic wrap and refrigerate. Bring to room temperature for 2 hours before roasting. The stuffing can be prepared up to 2 days in advance and stored separately in an airtight container in the refrigerator.
Store leftover roast veal wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Slice only what you need to prevent drying. Serve cold as indicated in the original recipe, or reheat gently in a 300°F oven wrapped in foil with a tablespoon of broth until warmed through (15-20 minutes). The recipe notes that cold fillet is excellent stewed with tomatoes and onions for a second-day preparation.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
