Braised Fillet Of Veal Recipe

Ingredients for Braised Fillet Of Veal

• 3½ pounds veal
• ¼ pound shortening bacon
• 1 onion
• 1 carrot
• 1 turnip
• ½ lemon
• Forcemeat stock and a little celery

Instructions

1. Remove bone, fill in cavity with forcemeat.
2. Cut some even strips of bacon 1/4 of an inch thick, and with a shortening needle thread neatly on top of meat.
3. Slice vegetables, place them in a pan, set veal on these, sprinkle with a little lemon juice.
4. Cover with vegetable shorteninged paper, and add stock to come three-parts up the meat.
5. Cover closely and set pan in oven (in order to get top heat also) or over a gentle fire, and simmer 2 1/2 to 3 hours.
6. Remove veal to a dripping tin with very little stock, and brown in front of fire or in hot oven.
7. Reduce stock in pan, meanwhile, by fast boiling without lid, and strain round meat.
8. Garnish with cut lemon, and, if liked, with curled bacon and forcemeat balls.
9. The forcemeat is made as follows: A 1/4 cup vegetable shortening, 4 tablespoons chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon mixed herbs, thyme, and marjoram.
10. Add salt and pepper to taste, and mix with 2 well-beaten eggs.