Roast Fillet of Veal, a L'anglaise
Ingredients
Directions
Prepare
Remove the bone from the fillet of veal.
Flatten the udder with a meat mallet to lengthen it.
Make a deep incision between the udder and the fillet.
Fill the incision with the stuffing and sew it up with twine.
Wrap the udder tightly around the fillet and secure it with skewers.
Roast
Spit the fillet and cover it with buttered paper.
Roast until cooked through.
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
- Main cut that forms the roast and holds the stuffing as it cooks.
- Stuffing
- Seasoned filling that adds moisture and flavor inside the roast.
The step that matters
Wrap the udder tightly around the fillet and secure it with skewers.. A loose wrap leaves gaps, so the roll can open and the stuffing can spill out, while the meat cooks unevenly. A snug, well-secured roll holds its shape and heats more evenly.
“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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