Boiled Fillet of Veal from Modern Cookery for Private Families by Eliza Acton
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; watc...
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Cooking tools:
- Stockpot
- Stove
- Slotted spoon
- Tape
Ingredients
- oyster sauce
- veal
- oyster forcemeat
- white sauce
- tongue
- cold water
- water
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