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.