Fricandeau

Ingredients

• piece of veal
• 6 cloves
• 6 allspice
• 2 laurel leaves
• 2 good sized carrots cut up
• pepper
• salt
• 1 small glass of white wine or sherry

Method

1. 1

   Have your butcher lard a piece of veal with the bone removed.

2. 2

   Brown your veal thoroughly, add a little water, cloves, allspice, laurel leaves, mustard seeds, carrots, pepper and salt, season highly.

3. 3

   Toward last add a small glass of white wine or sherry.

4. 4

   When done, put your meat in a deep dish arranged with carrots and a few olives, and pour your liquor over it and set aside to cool.

5. 5

   Serve cold.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.

FRICANDEAU— Mrs. L. A. Lancel. Have your butcher lard a piece of veal with the bone removed. Brown your ve^l thoroughly, add a little water, 6 cloves, 6 allspice, 2 laurel leaves, a few mustard seeds, 2 good sized carrots cut up, pepper and salt, season highly. Toward last add 1 small glass of white -wine or sherry

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