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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your 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, about 1.5 to 2 hours.
Serve with gravy made from the drippings.
Adjust seasoning to taste.
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 a tender, sliceable texture.
- Lard
- Strips of fat that baste the lean veal from within, adding moisture and richness as they melt.
The step that matters
Roasting until cooked through. Veal is lean and dries out quickly if overcooked, so it should be checked for doneness rather than relying only on the stated time. Larding helps protect the meat, but the internal temperature decides when it is done.
“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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