299. Fillet of Veal.—Choose it of the best quality. Procure a leg, saw off the knuckle, take out the bone in the centre of the fillet, and fill up the cavity with some stuffing made as directed (see Receipt), fold the udder and flap round, which fix with three skewers; place half a sheet of buttered foolscap paper top and bottom, which tie over and over with plenty of string, run a spit through, fixing the fillet with a holdfast; set down to roast, placing it rather close to the fire ten minutes, rub well over with butter, then place it at least two feet and a half from the fire, to roast very slowly, giving it a fine gold color; a fillet weighing sixteen pounds would require three hours roasting, when done take it up, detach all the string and paper, trim the top and set it upon your dish; have a pint of melted butter in a stewpan upon the fire, to which, when boiling, add four spoonfuls of Harvey sauce, and two of mushroom catsup, mix well, and pour round the fillet; have also boiled nicely an ox-tongue, which skin and trim, dress upon a dish surrounded with greens or cabbage nicely boiled, and serve as an accompaniment to the fillet.
300. Loin of Veal.—One with plenty of fat and a good kidney, from which the chump and the rib-bone at the other end has been removed; fasten the flap over the kidney with a skewer, run a spit through lengthwise, commencing at the thick end, and fixing it with a holdfast, cover it with buttered paper; one of fourteen pounds will take about two hours and a half to roast. Serve with melted butter poured over.
301. Chump of Veal can be either roasted or boiled; one about four pounds will take one hour to roast, and one hour and a quarter to boil; roasted, serve like the loin: boiled, serve with either sauces, Nos. 122, 154, 160.
302. Breast of Veal plain roasted.—Paper the joint, and roast for about one hour, and serve with gravy and melted butter; it may be roasted with the sweetbread skewered to it. By taking the tendons off, stew them for entrées.
303. Shoulder of Veal.—One weighing fourteen pounds will take about two hours and a half to three hours to roast or braise; if roasted, the same sauce as for the loin (No. 300), and braise (No. 310).