Boiled Fillet of Veal Recipe

Choose a small, delicate fillet; prepare as for the roasting veal fillet recipe, or stuff it with an oyster force meat; after having washed the fillet of veal properly, cover it with water and allow it to boil very gently three and a half or four hours cooking time, keeping it well skimmed. Send the boiled veal to the dining table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue ought to be served along with the boiled veal fillet.