VEAL, Fricandeau of— Cut a
large piece from the fat side of the leg,
about nine inches long, and half as
thick and broad ; beat it with the rolling-
pin ; take off the skin, and trim off the
rough edges. Lard the top and sides ;
and cover it with fat bacon, and then
with white paper. Lay it into the stew-
pan with any pieces of undressed veal or
mutton, four onions, a carrot sliced, a
faggot of sweet herbs, four blades of
mace, four bay-leaves, a pint of good
veal or mutton broth, and four or five
ounces of lean ham or gammon✪ Veal Fricandeau. Cover
the pan close, and let it stew slowly
three hours; then take up the meat,
remove all the fat from the gravy, and
boil it quick to a glaze. Keep the
fricandeau quite hot, and then glaze it ;
and serve with the remainder of the
glaze in the dish, and sorrel-sauce in a
sauce- tureen.
VEAL, Fricandeau of. — With
a sharp knife cut the lean part of a large
neck from the best end, scooping it
from the bones the length of your hand,
and prepare it the same way as in the
last receipt : three or four bones only
will be necessary, and they will make
the gravy✪ Veal Fricandeau ; but if the prime part of the
leg is cut off, it spoils the whole.
VEAL GRAVY.— Put in the
stewpan bits of lard, then a few thin
slices of ham, a few bits of butter, then
slices of fillet of veal, sliced onions,
carrots, parsnips, celery, a few cloves,
upon die meat, and two spoonfuls of
broth✪ Veal Gravy ; set it on the fire till the veal
throws out its juice ; then put it on a
stronger fire till the meat catches to tbtf
VEA
405
VKA
bottom of the pan, and Is brought to a
proper colour ; then add a sufficient
quantity of light broth, and simmer it
upon a slow fire till the meat is well
done. A little thyme and mushrooms
may be added. Skim and sift it clear
for use.
VEAL HAM, to Make.— Cut a
leg of veal like a ham. Mis a pint of
bay salt, 3 ozs. of saltpetre, and 1 lb. of
common salt, with 1 oz. of cinnamon
and juniper berries✪ Veal Ham, and rub the ham
with it. Lay it in a hollow tray with its
face downwards; baste it every day
with the pickle for a fortnight, and hang
it in wood smoke for another fortnight.
It may be either boiled or roasted.
VEAL, Haricot of. — Take the
best end of a small neck ; cut the bones
short, but leave it whole: then put it
into a stewpan just covered with brown
gravy ; and when it is nearly done, have
ready a pint of boiled peas, three cucum-
bers pared and sliced, and two cabbage-
lettuces cut into quarters, all stewed in
a little good broth✪ Veal Haricot : put them to the
veal, and let them simmer ten minutes.
When the veal is in the dish, pour the
sauce and vegetables over it, and lay the
latter with forcemeat balls round it
Consult me
1902Page 510 · 7 recipe records on this page
Presented as published in 1902. 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
VEAL, Fricandeau of— Cut a large piece from the fat side of the leg, about nine inches long, and half as thick and broad ; beat it with the rollingpin ; take off the skin, and trim off the rough edges. Lard the top and sides ; and cover it with fat bacon, and then with white paper. Lay it into the stewpan with any pieces of undressed veal or mutton, four onions, a carrot sliced, a faggot of sweet herbs, four blades of mace, four bay-leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon. Cover the pan close, and let it stew slowly three hours; then take up the meat, remove all the fat from the gravy, and boil it quick to a glaze. Keep the fricandeau quite hot, and then glaze it ; and serve with the remainder of the glaze in the dish, and sorrel-sauce in a sauce- tureen.
VEAL, Fricandeau of. — With a sharp knife cut the lean part of a large neck from the best end, scooping it from the bones the length of your hand, and prepare it the same way as in the last receipt : three or four bones only will be necessary, and they will make the gravy ; but if the prime part of the leg is cut off, it spoils the whole.
VEAL GRAVY.— Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of butter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves, upon die meat, and two spoonfuls of broth ; set it on the fire till the veal throws out its juice ; then put it on a stronger fire till the meat catches to the
VEA
VKA
bottom of the pan, and Is brought to a proper colour ; then add a sufficient quantity of light broth, and simmer it upon a slow fire till the meat is well done. A little thyme and mushrooms may be added. Skim and sift it clear for use.
VEAL HAM, to Make.— Cut a leg of veal like a ham. Mis a pint of bay salt, 3 ozs. of saltpetre, and 1 lb. of common salt, with 1 oz. of cinnamon and juniper berries, and rub the ham with it. Lay it in a hollow tray with its face downwards; baste it every day with the pickle for a fortnight, and hang it in wood smoke for another fortnight. It may be either boiled or roasted.
VEAL, Haricot of. — Take the best end of a small neck ; cut the bones short, but leave it whole: then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, three cucumbers pared and sliced, and two cabbagelettuces cut into quarters, all stewed in a little good broth : put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the latter with forcemeat balls round it
Records on this page
Veal FricandeauVeal FricandeauVeal GravyVeal HamVeal Leg to RoastVeal HaricotVeal Neck a la Braise