Select a nice fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat. Truss it of a good shape by drawing the fat round and tie it up with tape. Cook it rather moderately at first, and baste with butter. It should have careful attention and frequent basting, that the fat may not burn. ROAST from three to four hours, according to the size. After it is dished pour melted butter over it; serve with HAM or bacon, and fresh cucumbers if in season. VEAL, like all other meat, should be well washed in cold water before cooking and wiped thoroughly dry with a clean cloth. Cold fillet of VEAL is very good stewed with tomatoes and an onion or two.
In ROASTing VEAL, care must be taken that it is not at first placed in too hot an oven; the fat of a loin, one of the most delicate joints of VEAL, should be covered with greased paper; a fillet, also, should have on the caul until nearly done enough.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)