Fricandeau
From The profession of cookery, from a French point of view, 1894
Good vegetables for this dish include salsify, chicory, or sorrel.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 43. The excerpt below is the record exactly as published.
lie meat would be left in one piece — a sliort thick piece is to be preferred, and if lean it may be larded. A slice of fat pork or bacon should cover the bottom of the stewpan; any vegetables may be used for this, and they should be placed around the piece of meat and over it. A cupful of stock poured over all. When cooked the meat and vegetables should be lifted on to a dish, the gravy skimmed from all fat, and a little thickening" and seasonino- added ; it should then be allowed to boil a few minutes before pouring over the dish. Nearly all fricandeau
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