To Roast a Fillet of Veal from Modern Cookery for Private Families by Eliza Acton
Take out the bone and put a good roll of forcemeat (No. 1) under the flap, dividing first, with a sharp knife, the skin from the meat sufficiently to admit the quantity required; secure it well, tr...
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Ingredients
- butter
- lemon
- bacon
- veal
- forcemeat
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