Fncandeau of Veal, * alienne

Ingredients

• Take any lean piece such as the shoulder
• lard it full of strips of fat salt pork
• put the scraps of pork in a baking pan of small size
• thin a little broth and wme

Method

1. 1

   Lard the veal with strips of fat salt pork.

2. 2

   Place scraps of pork, turnip, carrot, onion, and herbs in a baking pan.

3. 3

   Add the veal, broth, and wine, cover with buttered paper, and bake.

4. 4

   Strain the remaining liquor, skim it, glaze the meat, slice, and serve with Italian sauce and olives.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 238. The excerpt below is the record exactly as published.

Fncandeau of Veal, * alienne. It is a i^iece of veal larded, cooked and glazed in its own gravy. Take any lean piece such as the shoulder with the bone removed, or part of the flank, or the leg and lard it full of strips of fat salt pork the same as for beef a la mode or larded and braised tongue.^ Cut the pork close to the skin and it will be found better ta lard with than bacon, which is too strong- ly flavored. The larding finished, put the scraps of pork in a baking pan of small size and depth, also some pieces of turnip, carrot and onion, sweet herbs if at hand, such as thyme and parsley; put in the veal, thin a little broth and wme, cover with a buttered paper and bake in a moderate oven about an hour

Cook this with the app: pantry check, scaling, and the assistant.