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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 Cassyjean - Torrington, CT Oct 28, 2009 15 min 30 min 45 min
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