Recipe: Boiled Fillet of Veal

Choose a small, delicate fillet; prepare as for roasting, or stuff it with an Oyster force meat; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white Sauce, or, if stuffed with Oysters, a tureen of Oyster Sauce. Garnish with stewed celery and slices of bacon. A boiled TONGUE should be served with it.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)