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Fillet Of Veal To Boil

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Cut out the bone of a fillet of veal; put it into good milk and water

for a little while: make some forcemeat with boiled clary, raw carrots,

beef suet, grated bread, sweet-herbs, and a good quantity of shrimps,

nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and

salt, and two raw eggs; roll it up in butter, and stuff the veal with

it. Boil the veal in a cloth for two hours, and scald four or five

cucumbers, in order to take out the pulp the more easily. This done,

fill them with forcemeat, and stew them in a little thin gravy. For

sauce take strong white gravy, thickened with butter, a very little

flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in

lemon-juice, some good cream, the yolk of an egg beaten, and a glass of

white wine. Serve with the cucumbers.











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