Modern cookery for private families

consideration, the _béchamel_ of Chapter V. may be made for it, and the fillet may be filled up entirely with whole oysters heated in it; or these may be intermixed with the veal cut into shilling-sized collops. Mushroom-buttons, stewed white in butter, can be substituted for the oysters, when their season is past; and very small forcemeat balls, delicately fried, may then be piled entirely over the open part of the fillet. Persons who may take exception at the idea of _oysters with roast veal_, as not being in accordance with the common etiquette of the table, are recommended to give the innovation a trial before they reject its adoption. BOILED FILLET OF VEAL. 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; watch, and clear off carefully, the scum as it rises, and be, at the same time, very cautious not to allow the water to become smoked. Let the meat be _gently simmered_ from three hours and a half to four and a half, according to its weight. Send it to table with rich white sauce, and a boiled tongue; or make for it in the first instance the oyster forcemeat of Chapter VIII., and serve with the veal a tureen of well-made oyster sauce. 3-1/2 to 4-1/2 hours. ROAST LOIN OF VEAL. It is not usual to stuff a loin of veal, but we greatly recommend the practice, as an infinite improvement to the joint. Make the same forcemeat as for the fillet; and insert it between the skin and the flesh just over the ends of the bones. Skewer down the flap, place the joint at a moderate distance from a sound fire, keep it constantly basted, and be especially careful not to allow the kidney fat to burn: to prevent this, and to ensure the good appearance of the joint, a buttered paper is often fastened round the loin, and removed about half an hour before it is taken from