A Roast Fillet of Veal, Larded, with Gravy
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Lard the fillet of veal with strips of fat.
Roast and serve
Roast the veal in the oven until cooked through.
Serve with gravy poured over the top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal fillet
- Forms the main body of the dish, cooking to tender, juicy meat when roasted gently.
- Lard
- Strips of fat threaded through the lean veal add moisture and richness as it roasts.
The step that matters
Roast the veal until cooked through. Lean veal dries out quickly if overcooked, so it should be roasted just until it reaches a safe internal temperature and then rested before slicing to keep it juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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