Whichever piece is used, it must be larded with
fat bacon, the rows o( larding being straight and
close, and the needle must carry each bit of bacon
some way inside the veal. The fricandeau must not
be too thick, or the flavour will not permeate the
whole piece. Take an oval stewpan with a drainer
and place on the drainer slices of onion, carrot and
celery, and a bouquet of fine herbs ; next place thin
slices of fat bacon, and then the piece of veal. Sur-
round it with broth, into which is stirred a glass of
176 VEAL.
Chablis ; do not let the broth cover the veal ; protect
the larded surface with buttered paper ; put the stew-
pan on the hot plate (the lid should be concave and
filled with hot coals), and let it braise on a slow fire or
in an oven for four hours. Baste frequently, or the
fricandeau will be dry, and will not be savoury. Care
must be taken that the larding points of bacon are
not crushed, or charred, or discoloured by salt, which
turns the veal red.
A fricandeau must be of a rich golden tint ; if on
taking it out of the braising pan it is too pale, a few
minutes in the oven will deepen the colour. The
sauce must be allowed to reduce before sending it up
with the fricandeau. A puree of sorrel can be laid
round the dish, or sent up separate. Spinach or
tomatoes may be used instead of sorrel.
Veal Steak.
(American Recipe.)
This should be thinner than beefsteak, and be
done throughout. Few persons are fond of raw veal.
Broil upon a well-greased gridiron over a clear fire,
and turn frequently while the steaks are cooking.
Put into a saucepan four or five young onions minced
fine, a large teaspoonful of tomato catsup, or twice the
quantity of stewed tomato, a lump of butter the size
of an Qgg, and a little thyme or parsley, with a small
teacupful of broth. Let them stew together while
the steaks are broiling, thickening before you turn
the gravy out, with a spoonful of browned flour. Add,
if you please, a half-glass of wine. Boil up once
J^EAL. 177
hard, and when the steaks are dished up, with a small
bit of butter upon each, pour the mixture over and
round them.
Spinach or sorrel is as natural an accompaniment
to veal as green peas to roast duck.
Braised Veal Cutlets
Trim and lard very closely. Garnish the bottom
of a shallow stewpan, or a sante-pdiVi which has a cover,
-^^^^-^
LARDED CUTLET.
with a layer of bacon, slices of carrot, onion, celery
and a bouquet of fine herbs. Place the cutlets on this
bed, moisten with stock, cover with buttered paper,
and set on the fire. When it has come to the boil,
remove and put in the oven to braise for i -§■ hours. Keep
on basting with the stock and liquor in the pan. When
nearly done, take away all the stock, and use it for
making the sauce for the cutlets ; according as it
requires to be made thinner add more stock ; or
thicker, boil down. A glass of Chablis✪ Fricandeau of Veal and a squeeze
of lemon must be added. Strain and reduce again if
necessary.
N
178 VEAL.
Veal Cutlets a la Drayton. ✪ Veal Cutlets a la Drayton
Page 74 · 4 recipe records on this page
Presented as published in 1882. 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
Whichever piece is used, it must be larded with fat bacon, the rows o( larding being straight and close, and the needle must carry each bit of bacon some way inside the veal. The fricandeau must not be too thick, or the flavour will not permeate the whole piece. Take an oval stewpan with a drainer and place on the drainer slices of onion, carrot and celery, and a bouquet of fine herbs ; next place thin slices of fat bacon, and then the piece of veal. Surround it with broth, into which is stirred a glass of
Chablis ; do not let the broth cover the veal ; protect the larded surface with buttered paper ; put the stewpan on the hot plate (the lid should be concave and filled with hot coals), and let it braise on a slow fire or in an oven for four hours. Baste frequently, or the fricandeau will be dry, and will not be savoury. Care must be taken that the larding points of bacon are not crushed, or charred, or discoloured by salt, which turns the veal red.
A fricandeau must be of a rich golden tint ; if on taking it out of the braising pan it is too pale, a few minutes in the oven will deepen the colour. The sauce must be allowed to reduce before sending it up with the fricandeau. A puree of sorrel can be laid round the dish, or sent up separate. Spinach or tomatoes may be used instead of sorrel.
Veal Steak.
(American Recipe.)
This should be thinner than beefsteak, and be done throughout. Few persons are fond of raw veal. Broil upon a well-greased gridiron over a clear fire, and turn frequently while the steaks are cooking. Put into a saucepan four or five young onions minced fine, a large teaspoonful of tomato catsup, or twice the quantity of stewed tomato, a lump of butter the size of an Qgg, and a little thyme or parsley, with a small teacupful of broth. Let them stew together while the steaks are broiling, thickening before you turn the gravy out, with a spoonful of browned flour. Add, if you please, a half-glass of wine. Boil up once
J^EAL. 177
hard, and when the steaks are dished up, with a small bit of butter upon each, pour the mixture over and round them.
Spinach or sorrel is as natural an accompaniment to veal as green peas to roast duck.
Braised Veal Cutlets
Trim and lard very closely. Garnish the bottom of a shallow stewpan, or a sante-pdiVi which has a cover,
LARDED CUTLET.
with a layer of bacon, slices of carrot, onion, celery and a bouquet of fine herbs. Place the cutlets on this bed, moisten with stock, cover with buttered paper, and set on the fire. When it has come to the boil, remove and put in the oven to braise for i -§■ hours. Keep on basting with the stock and liquor in the pan. When nearly done, take away all the stock, and use it for making the sauce for the cutlets ; according as it requires to be made thinner add more stock ; or thicker, boil down. A glass of Chablis and a squeeze of lemon must be added. Strain and reduce again if necessary.
N
Veal Cutlets a la Drayton.
Records on this page
Fricandeau of VealBraised Veal CutletsVeal SteakVeal Cutlets a la Drayton