Bombarded Veal

Ingredients

• 1 fillet of veal
• ½ cup crumb of a penny loaf
• ½ pound fat bacon, scraped
• 1 anchovy
• 2-3 sprigs fresh marjoram
• 1 teaspoon lemon peel, grated
• 1 teaspoon thyme, chopped
• 1 tablespoon parsley, chopped
• salt, to taste
• ¼ teaspoon cayenne pepper
• ¼ teaspoon grated nutmeg
• 1 egg
• 2 tablespoons cream
• spinach, boiled and squeezed
• crumbs of bread
• chopped oysters
• beef marrow
• 1 pint water
• 1 tablespoon mushroom ketchup
• 1 tablespoon lemon pickle
• 5 boiled artichoke bottoms, quartered
• 2 tablespoons browning sauce
• ½ ounce morels, chopped
• ½ ounce truffles, chopped
• butter, for thickening
• flour, for thickening

Directions

1. Remove the bone from the fillet of veal.

2. Make a forcemeat by mixing the bread crumb, bacon, anchovy, marjoram, lemon peel, thyme, parsley, salt, cayenne pepper, nutmeg, egg, and cream.

3. Fill the cavity of the fillet with the forcemeat.

4. Make cuts around the fillet about 1 inch apart.

5. Fill the cuts with forcemeat, boiled spinach, and a mixture of bread crumbs, chopped oysters, and beef marrow.

6. Wrap the fillet in caul fat and place it in a deep pot with 1 pint of water.

7. Make a coarse paste to cover the pot to prevent unpleasant flavors.

8. After cooking, skim off the fat and transfer the gravy to a saucepan.

9. Add mushroom ketchup, lemon pickle, artichoke quarters, browning sauce, morels, and truffles to the gravy.

10. Thicken the sauce with butter and flour, bring to a gentle boil, and pour over the veal before serving.