Fillet Of Veal Roasted Recipe

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Ingredients for Fillet Of Veal Roasted

Remove the bone from the meat, trim and wipe, and stuff hole from which the bone was taken with the forcemeat.
Skewer and tie the fillet into a round shape.
Rub the salt and pepper into the veal, cut the pork into thin slices and put them under and over the fillet.
Have oven hot enough at first to brown surfaces; baste with water when brown and frequently thereafter until roast is done, keeping the bottom of pan covered with water.
Roast for three hours.
Reduce oven heat after the first basting.
Remove the pork after the first two hours of cooking.
Spread the top of fillet with butter and dredge with flour.
Repeat this in thirty minutes.
The surface should be a rich brown.
Remove roast to a hot platter.
GRAVY: Brown 2 tablespoons of butter with 3 of flour.
Add 1 cup of water or stock and cook until smooth.
Drain fat from roasting pan, add 1 cup of water and boil.
Add to this the thickening mixture, more seasonings, if needed, and the juice of half a lemon.
Strain and pour around the fillet.
Garnish with slices of lemon.