The Epicure's Almanac or Diary of Good Living
April 27th : FILLET OF VEAL
Veal requires a good bright fire for roasting, and twenty minutes for every pound should be allowed. Before cooking, let the flap be stuffed with a force-
meat, composed of two ounces of finely powdered bread crumbs, half a lemon-peel chopped fine, a salt-spoonful of salt, and the same quantity of mixed mace in powder, and Cayenne pepper, the leaves of half a dozen stalks of parsley, and a tea-spoonful of dried sweet herbs; break up an egg, and mix these ingredients well together.
Baste your joint with fresh butter, and send it to table well browned. A nice bit of streaky bacon, or gammon, should invariably be served with fillet of veal, unless ham be provided.