Roast Fillet of Veal
- Bone the joint
- Butter
- Flour
- Butter
- Juice of a lemon
- Parsley
Bone the joint, make a deep incision between the fillet and saddle, and fill with dressing made as for poultry; bind the join in round form and fasten with skewers and twine, and roast slowly, allowing about 20 minutes to the pound. Baste well with butter, dredge over a little flour, and butter well; make gravy of drippings, with the juice of a lemon added; garnish the platter on which the meat is served with slices of lemon and parsley.
Submitted by Oct 28, 2009
15 min
30 min
45 min