Take a stewpan, of
sufficient size to hold the fricandeau, and the proper quantity of
vegetables compactly arranged, without much room being left round
the meat. Put into it a couple of large carrots, cut in thick slices,
two onions of moderate size, two or three roots of parsley, three bay
leaves, two small blades of mace, a branch or two of lemon thyme,
and a little cayenne, or a saltspoonful of white peppercorns✪ Fricandeau of Veal. Raise
these high in the centre of the stewpan, so as to support the meat,
and prevent its touching the gravy. Cover them with slices of very
fat bacon, and place the fricandeau gently on them ; then pour in as
much good veal broth, or stock, as will nearly cover the vegetables
without reaching to the veal. A calFs foot, split in two, may with
advantage be laid under them in the first instance. Stew the
fricandeau very gently for upwards of three hours, or until it is
found to be extremely tender when probed with a fine skewer or a
larding-pin. Plenty of live embers must then be put on the lid of
* Called by tliem the noix.
224
MODERN COOKERY,
[chap. XI.
the stewpan for ten minutes or a quarter of an hour, to render the
lardoons firm. Lift out the fricandeau and keep it hot ; strain and
reduce the gravy very quickly, after having skimmed off every
particle of fat ; glaze the veal, and serve it on a ragout of sorrel,
cucumbers, or spinach. This, though rather an elaborate receipt,
is the best we can offer to the reader for a dish, which is now almost
as fashionable with us as it is common on the Continent. Some
English cooks have a very summary method of preparing it ; they
merely lard and boil the veal until they can “ cut it with a spoon.”
then glaze and serve it with “ brown gravy in the dish.” This
may he very tolerable eating, hut it will hear small resemblance
to the French fricandeau,
to 4 hours
SPRING-STEW OF VEAL.
Cut two pound of veal, free from fat, into small half-inch thick
cutlets ; flour them well, and fry them in butter with two small
cucumbers sliced, sprinkled with pepper, and floured, one moderate
sized lettuce, and twenty-four green gooseberries cut open length-
wise and seeded. When the whole is nicely browned, lift it int® a
thick saucepan, and pour gradually into the pan half a pint, or
rather more, of boiling water, broth, or gravy✪ Spring-Stew of Veal. Add as much salt
and pepper as it requires. Give it a minute’s simmer, and pour it
over the meat, shaking it well round the pan as this is done. Let
the veal stew gently from three quarters of an hour to an hour. A
bunch of green onions cut small may be added to the other vege-
tables if liked ; and the veal will eat better, if slightly seasoned with
salt and pepper before it is floured ; a portion of fat can be left on it
if preferred.
Veal 2 lbs.; cucumbers, 2; lettuce, 1; green gooseberries, 24;
water or broth, \ pint or more : f to 1 hour.
NORMAN HARRICO.
Page 214 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a stewpan, of sufficient size to hold the fricandeau, and the proper quantity of vegetables compactly arranged, without much room being left round the meat. Put into it a couple of large carrots, cut in thick slices, two onions of moderate size, two or three roots of parsley, three bay leaves, two small blades of mace, a branch or two of lemon thyme, and a little cayenne, or a saltspoonful of white peppercorns. Raise these high in the centre of the stewpan, so as to support the meat, and prevent its touching the gravy. Cover them with slices of very fat bacon, and place the fricandeau gently on them ; then pour in as much good veal broth, or stock, as will nearly cover the vegetables without reaching to the veal. A calFs foot, split in two, may with advantage be laid under them in the first instance. Stew the fricandeau very gently for upwards of three hours, or until it is found to be extremely tender when probed with a fine skewer or a larding-pin. Plenty of live embers must then be put on the lid of
* Called by them the noix.
[chap. XI.
the stewpan for ten minutes or a quarter of an hour, to render the lardoons firm. Lift out the fricandeau and keep it hot ; strain and reduce the gravy very quickly, after having skimmed off every particle of fat ; glaze the veal, and serve it on a ragout of sorrel, cucumbers, or spinach. This, though rather an elaborate receipt, is the best we can offer to the reader for a dish, which is now almost as fashionable with us as it is common on the Continent. Some English cooks have a very summary method of preparing it ; they merely lard and boil the veal until they can “ cut it with a spoon.” then glaze and serve it with “ brown gravy in the dish.” This may he very tolerable eating, hut it will hear small resemblance to the French fricandeau, to 4 hours.
SPRING-STEW OF VEAL.
Cut two pound of veal, free from fat, into small half-inch thick cutlets ; flour them well, and fry them in butter with two small cucumbers sliced, sprinkled with pepper, and floured, one moderate sized lettuce, and twenty-four green gooseberries cut open lengthwise and seeded. When the whole is nicely browned, lift it int® a thick saucepan, and pour gradually into the pan half a pint, or rather more, of boiling water, broth, or gravy. Add as much salt and pepper as it requires. Give it a minute’s simmer, and pour it over the meat, shaking it well round the pan as this is done. Let the veal stew gently from three quarters of an hour to an hour. A bunch of green onions cut small may be added to the other vegetables if liked ; and the veal will eat better, if slightly seasoned with salt and pepper before it is floured ; a portion of fat can be left on it if preferred.
Veal 2 lbs.; cucumbers, 2; lettuce, 1; green gooseberries, 24; water or broth, \ pint or more : f to 1 hour.
NORMAN HARRICO.
Records on this page
Veal StewFricandeau of VealSpring-Stew of VealVeal Stew