Fricandeau of Veal

Ingredients

• Three pounds ot fillet of veal
• Streaky bacon
• Larding bacon
• Parsley
• thyme
• bay leaf
• Half a pint of stock
• Salt
• pepper
• sugar
• One onion
• Mace
• One carrot
• One clove

Method

1. 1

   Trim the veal and lard it closely with fine strips of larding bacon; lay three or four thin slices of bacon in the bottom of a stewpan and place the fricandeau on them; cut the onion and carrot in slices and place them round it, with a bouquet of parsley, thyme, and bay leaf, an atom of mace, and a clove; add about half a pint of stock, but do not let it cover the larding; cover it with a buttered paper, set it on a moderate fire, let it stew gently for about two hours, basting the fricandeau with the gravy occasionally.

2. 2

   When done, put it on a baking sheet in the oven for five or ten minutes to crisp the lardons; strain the stock, free it from grease, reduce it to half glaze; take the fricandeau out of the oven, dish it up, glaze it, and pour the remainder round it.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 14. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL Ingredients Three pounds ot fillet of veal. Streaky bacon. Larding bacon. Parsley, thyme, and bay leaf. Half a pint of stock. Salt, pepper, and sugar. One onion. Mace. One carrot. One clove

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