Fricandeau of Beef

Ingredients

• two undercuts of the sirloin
• two good skewers of fat bacon
• two ounces of carrot sliced
• two ounces of onion sliced
• half a pint of good gravy
• a pint more gravy
• a pinch of salt
• a pinch of sugar
• a pinch of pepper

Method

1. 1

   Trim and lard the sirloin undercuts, place in a stew-pan with meat trimmings, sliced carrot, onion, salt, sugar, and pepper.

2. 2

   Pour in half a pint of gravy, bring to boil, then add a pint more and simmer for an hour.

3. 3

   Baste regularly, glaze the meat, strain the gravy, skim off grease, and serve over the meat.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 235. The excerpt below is the record exactly as published.

Fricandeau of beef. ^ ° to suggest youi' trying one with beef, thus : — Get tico undercuts of the sirloin, if one be too small, trim them into a neat shape, and attach them together by two good skewers. Lard them freely with fat bacon. If you cannot lard, having no needle, you must introduce a slice of bacon into each fillet by making therein a longi- tudinal incision j slip into it your slice of bacon, and pin MENU FOR A DINNER OF SIX. 423 the lips o£ the incised meat together with a small skewer. The fricandeau is now ready for the stew-pan, into which please put the trimmings of the meat, two ounces of carrot sliced, two ounces of onion sliced, a pinch of salt, a pinch of sugar, and a pinch of pepper : — place your fillets upon the vegetables, and pour into the pan half a pint of good gravy ; l^t this cook up to boiling point, and keep it on the fire till the broth has somewhat reduced and thickened : then add a pint more gravy

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