Fricandeau de Veau

Ingredients

• Three pounds of Cushion of Veal
• Larding Bacon
• Stock
• One Carrot
• One Onion
• Three sticks of Celery
• Bouquet of Herbs

Method

1. 1

   Trim the veal into an oval shape and lard it with bacon.

2. 2

   Place in a stewpan with chopped carrot, onion, celery, and herbs.

3. 3

   Cover with stock and buttered paper, and stew slowly for about 1.5 hours, basting every 10 minutes.

4. 4

   Glaze in the oven for 5 minutes before serving on spinach or with tomato sauce.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 32. The excerpt below is the record exactly as published.

Fricandeau de Veau. Ingredients. Three pounds of Cushion of Veal. Larding Bacon. H 98 HIGH-CLASS COOKERY. Stock. One Carrot. One Onion. Three sticks of Celery. Bouquet of Herbs

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