Harper's cook book encyclopædia

To remain tender, the dish should not at any time be brought to the boiling-point, but should be kept at a good steady heat all the time. Veal, Fricandeau of. — Take about 3 lbs. of the fat, fleshy side of a fillet of veal, of the best quality, or a slice about four inches thick. With one stroke of the knife cut it even, trim it into an oblong or oval shape, then lard thickly and evenly with thin strips of fat bacon. Slice two carrots, two turnips, and two onions, and put these into the centre of a stewpan with two or three slices of bacon, the trimmings of the meat, a bunch of sweet herbs, two bay-leaves, and a little salt and white pepper. Put the fricandeau on the vegetables, and pour in about a pint of stock, or as much as will cover the bacon without touching the veal. Cover the saucepan closely and let its contents come slowly to a boil, then stew very gently by the side of the fire till the meat is quite tender. Baste frequently with its liquor. A short time before it is to be served, take it up and put it into a well-heated oven to crisp the bacon. Strain the gravy, skim the fat from it, boil it quickly into glaze, and baste the fricandeau with it till it looks bright and glossy. Serve with the larded surface uppermost, in the centre of a puree of any vegetables that are in season — sorrel, spinach, endive, asparagus, pease, etc. If liked, the gravy may be simply strained, skimmed, and poured over the meat, and then the dish is fricandeau with gravy. Sometimes, as a matter of economy, the lean part of the best end of a large neck of veal is used instead of the prime part of the leg, and does nearly as well. Truffles, mushrooms, and artichoke bottoms may all be served with this dish. Time to stew the fricandeau, about two hours and a half. Veal, Fricassee of. — Take 2 lbs., or more, if required, of lean veal, free from skin and bone. Cut this into small, thick pieces, convenient for serving, and fry them in hot butter until the flesh is firm without having acquired any color. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and, gradually, as much boiling white stock as will cover Veal Galantine Veal, Jugged the meat. Let it simmer very gently till tender. Take out the lemon-rind, flavor the gravy with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boiling cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (first allowing it to cool for a minute or two), then add it carefully to the remainder. Let the saucepan remain near the fire for three or four minutes till the eggs are set, add the strained juice of half a lemon, and serve immediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of dressed veal may be served in this way. Time, about half an hour to simmer the veal. Veal Galantine. — Trim all the fat