Frieandeau Of Veal. — This can be made from the tender
part of the leg, but the fillet is much better. Take three pounds
of the finest and thickest part of a fillet of Veal, the part called
by butchers the “cushion.” Lay it with the outside or skin
part uppermost. Trim the Veal, and beat it with a wet cutlet —
bat. Lard it well, the rows of larding being straight and close,
and be careful that the larding needle carries each bit of bacon
well inside the Veal. The Veal must not be too thick, or the
flavour of the bacon will not get into it. About two inches thick
will generally be enough. The larding covers only the top of
the frieandeau. Put in a stewpan all the trimmings of the Veal,
six ounces of sliced bacon, two ounces of sliced carrots, and of
sliced onions, a bunch of herbs, half an ounce of salt, and a
pinch of pepper. Lay the Veal upon the vegetables, of course
keeping the larded part uppermost. Set the pan on a moderate
fire, moistening the contents with melted butter. Let it cook
slowly, watching it carefully, then pour in half a pint of good
broth, continue the cooking till the broth has somewhat reduced
and thickened, when add a pint and half more. The broth
FRICANDEAU OF VEAL
189
should now be level with the top of the meat. At the first signs
of boiling take the pan from the fire, and put it into a gentle oven.
Let it simmer for an hour and quarter with the pan uncovered,
basting it often with its own broth. By this time the meat
should be done and the broth a good deal reduced, gelatinous,
and savoury. Baste now without ceasing until you have glazed
the Fricandeau, then take it out and dish it on a very hot dish.
Quickly strain the gravy from the stewpan, skim off any grease
there may be, and pour the gravy over the meat. This is
Wyverri s method. Another way is to pour the broth gently
round the meat, being careful not to touch the larding, which must
be protected by a thick buttered paper. Let the Veal simmer in
a covered pan in a slow oven for four hours. Watch it, and add
more broth as required. Baste the meat, or the Fricandeau will
be dry. At the end of the four hours put hot coals on the top of
the pan for fifteen minutes. Watch the larding, and when the
tops begin to look yellow the Fricandeau is done. Put a little
clear glaze on the top, dropping as little as possible on the
larding. Take great care that the tips are not crushed or charred,
and never add salt after the first. If you do the larding will be
discoloured, and the Veal will turn red. The Fricandeau should
be perfectly tender and yet firm ; if it is soft and stringy it must
have been cooked too fast. Serve with a pur6e of sorrel, spinach,
or endive. Three pounds of fillet of Veal✪ Fricandeau of Veal will make a Fricandeau
for six people.
Page 127 · 1 recipe record on this page
Presented as published in 1898. 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
Frieandeau Of Veal. — This can be made from the tender part of the leg, but the fillet is much better. Take three pounds of the finest and thickest part of a fillet of Veal, the part called by butchers the “cushion.” Lay it with the outside or skin part uppermost. Trim the Veal, and beat it with a wet cutlet — bat. Lard it well, the rows of larding being straight and close, and be careful that the larding needle carries each bit of bacon well inside the Veal. The Veal must not be too thick, or the flavour of the bacon will not get into it. About two inches thick will generally be enough. The larding covers only the top of the frieandeau. Put in a stewpan all the trimmings of the Veal, six ounces of sliced bacon, two ounces of sliced carrots, and of sliced onions, a bunch of herbs, half an ounce of salt, and a pinch of pepper. Lay the Veal upon the vegetables, of course keeping the larded part uppermost. Set the pan on a moderate fire, moistening the contents with melted butter. Let it cook slowly, watching it carefully, then pour in half a pint of good broth, continue the cooking till the broth has somewhat reduced and thickened, when add a pint and half more. The broth
FRICANDEAU OF VEAL
should now be level with the top of the meat. At the first signs of boiling take the pan from the fire, and put it into a gentle oven. Let it simmer for an hour and quarter with the pan uncovered, basting it often with its own broth. By this time the meat should be done and the broth a good deal reduced, gelatinous, and savoury. Baste now without ceasing until you have glazed the Fricandeau, then take it out and dish it on a very hot dish. Quickly strain the gravy from the stewpan, skim off any grease there may be, and pour the gravy over the meat. This is Wyvern's method. Another way is to pour the broth gently round the meat, being careful not to touch the larding, which must be protected by a thick buttered paper. Let the Veal simmer in a covered pan in a slow oven for four hours. Watch it, and add more broth as required. Baste the meat, or the Fricandeau will be dry. At the end of the four hours put hot coals on the top of the pan for fifteen minutes. Watch the larding, and when the tops begin to look yellow the Fricandeau is done. Put a little clear glaze on the top, dropping as little as possible on the larding. Take great care that the tips are not crushed or charred, and never add salt after the first. If you do the larding will be discoloured, and the Veal will turn red. The Fricandeau should be perfectly tender and yet firm ; if it is soft and stringy it must have been cooked too fast. Serve with a puree of sorrel, spinach, or endive. Three pounds of fillet of Veal will make a Fricandeau for six people.
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Fricandeau of Veal