Take a fillet of veal - ten pounds - and stuff it with a good veal stuffing; put it into a baking tin and roast it for two hours, baste it well when done. Dish up and make a nice brown gravy from the dripping tin ; after the fat has been strained away put in a tablespoonful of flour, the juice of a lemon, a little salt and pepper, a little browning and a little water. Stir over the fire until it thickens, then strain it over the veal; send to table with rolls of bacon and slices of tomato around.
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