Bombarded Veal

Ingredients

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

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.

1. Remove the bone from the fillet of veal.

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

3. Fill the cavity where the bone was with the forcemeat.

4. Make cuts around the fillet, filling some with forcemeat, some with boiled and squeezed spinach, and others with bread crumbs, chopped oysters, and beef marrow.

5. Wrap the fillet in caul fat and place it in a deep pot with water.

6. Cover with a coarse paste to prevent unpleasant flavors from the oven.

7. Bake in a 350°F (175°C) oven until cooked through.

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

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

10. Thicken the sauce with butter and flour, then bring to a gentle boil.

11. Serve the veal on a dish and pour the sauce over it.