Take out the bone and put a good roll of forcemeat (No. 1, Chapter [VIII].) under the flap, dividing first, with a sharp knife, the skin from the meat sufficiently to admit the quantity required; secure it well, truss the veal firmly into good shape, place it at a distance from the fire at first, and baste it with butter. The outside will have a richer crust of browning if the meat be washed, wiped tolerably dry, and well floured before it is laid to the fire. It should be carefully watched, and basted often, that the fat may not burn. Pour melted butter over it after it is dished, and serve with it a boiled cheek of bacon and a lemon. Roast it from three hours and a half, to four hours and a half, according to its size.
FILLET OF VEAL, AU BÉCHAMEL, WITH OYSTERS.
Roast, in the usual way, a delicate fillet of veal, and in preparing it for the spit be careful to bind it up tightly, so that no cavity may be left where the bone has been taken out. While it is at the fire, plump gently in their own strained liquor, without allowing them to boil, half a pint of fine native oysters, and, after having freed them from the beards, set them aside; then boil the beards for fifteen or twenty minutes in nearly three quarters of a pint of good veal stock, or in strong veal broth, made for the purpose; strain them out, add the liquor of the oysters, also passed through a muslin or other fine strainer, and convert the broth into rich white sauce, of which there should be a full pint. When the veal is ready to serve, take it from the spit, dish it in a very hot dish, and cut out quickly from the centre in a cup-like form, about a pound of the meat, leaving a wide margin round the joint, to be carved in the usual way. Mince, as rapidly as possible, the white part of the veal which has been cut from the fillet, and the plumped oysters; put the whole into the white sauce, which should be ready heated, bring it to the point of boiling, pour it into the fillet, and send it immediately to table. The joint should be placed under a well-heated cover, while the mince is in course of preparation, and be kept near the fire.
When the knuckle of veal has been sent in with the fillet, a few thick slices from it may be taken for the sauce; but it should be boiled down sufficiently early to allow it to cool, and to have every particle of fat removed from it before it is used. A pound of the meat ought to make, with the addition of the oyster liquor, sufficient gravy for the sauce. When expense is not a consideration, the béchamel of Chapter [V.] may be made for it, and the fillet may be filled up entirely with whole oysters heated in it; or these may be intermixed with the veal cut into shilling-sized collops. Mushroom-buttons, stewed white in butter, can be substituted for the oysters, when their season is past; and very small forcemeat balls, delicately fried, may then be piled entirely over the open part of the fillet.
Persons who may take exception at the idea of oysters with roast veal, as not being in accordance with the common etiquette of the table, are recommended to give the innovation a trial before they reject its adoption.
BOILED FILLET OF VEAL.
A small and delicately white fillet should be selected for this purpose. Bind it round with tape, after having washed it thoroughly; cover it well with cold water, and bring it gently to boil; watch, and clear off carefully, the scum as it rises, and be, at the same time, very cautious not to allow the water to become smoked. Let the meat be gently simmered from three hours and a half to four and a half, according to its weight. Send it to table with rich white sauce, and a boiled tongue; or make for it in the first instance the oyster forcemeat of Chapter [VIII.], and serve with the veal a tureen of well-made oyster sauce.
3-1/2 to 4-1/2 hours.
ROAST LOIN OF VEAL.
It is not usual to stuff a loin of veal, but we greatly recommend the practice, as an infinite improvement to the joint. Make the same forcemeat as for the fillet; and insert it between the skin and the flesh just over the ends of the bones. Skewer down the flap, place the joint at a moderate distance from a sound fire, keep it constantly basted, and be especially careful not to allow the kidney fat to burn: to prevent this, and to ensure the good appearance of the joint, a buttered paper is often fastened round the loin, and removed about half an hour before it is taken from the fire. It is the fashion in some counties to serve egg-sauce and brown gravy with roast loin, or breast of veal.