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Directions:
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.
The Most Popular Veal Cookbooks
• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• The Southern Heritage Beef Veal & Lamb Cookbook• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Deftige Hausmannskost |
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