Fricandeau of Veal

Ingredients

• part of the fillet
• a couple of large carrots
• two onions of moderate size
• two or three roots of parsley
• three bay leaves
• two small blades of mace
• a branch or two of lemon thyme
• a little cayenne, or a saltspoonful of white peppercorns

Method

1. 1

   Prepare the veal by larding and making incisions.

2. 2

   Arrange vegetables in a stewpan, place veal on top, cover with bacon, and add broth.

3. 3

   Stew gently for over three hours until tender.

4. 4

   Glaze and serve with a ragout.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 213. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL. (eNTr£e). French cooks always prefer for this dish, which is a common one in their own country, that part of the fillet to which the fat or udder is attached ;* but the flesh of the finer part of the neck or loin, raised clear from the bones, may be made to answer the purpose nearly or quite as well, and often much more conveniently, as the meat with us is not divided for sale as in France ; and to purchase the entire fillet for the sake of the fricandeau would render it ex- ceedingly expensive. Lay the veal flat upon a table or dresser, with the skin uppermost, and endeavour, with one stroke of an exceedingly sharp knife, to clear this off, and to leave the surface of the meat extremely smooth ; next lard it thickly with small lardoons , as directed for a pheasant (page 181), and make one or two in- cisions in the underside with the point of a knife, that it may the better imbibe the flavour of the seasonings. Take a stewpan, of sufficient size to hold the fricandeau, and the proper quantity of vegetables compactly arranged, without much room being left round the meat. Put into it a couple of large carrots, cut in thick slices, two onions of moderate size, two or three roots of parsley, three bay leaves, two small blades of mace, a branch or two of lemon thyme, and a little cayenne, or a saltspoonful of white peppercorns

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