Fricandeau of Veal

Ingredients

• eight slices of pork
• two small onions
• half a small turnip
• two slices of carrot
• one clove
• one quart of white stock or water
• one heaping teaspoonful of corn-starch
• four tablespoonfuls of glaze
• one cupful of hot water
• two tablespoonfuls of glaze

Method

1. 1

   Beat the veal smooth, lard one side, and place it on eight slices of pork in a braising-pan.

2. 2

   Add onions, turnip, carrot, clove, and stock.

3. 3

   Dredge with salt, pepper, and flour.

4. 4

   Cover and cook in a moderate oven for three hours, basting every fifteen minutes.

5. 5

   Melt glaze and spread on the meat, then place in the open oven for five minutes.

6. 6

   Skim fat from the pan, add corn-starch mixed with cold water, boil for one minute, strain, and return to heat.

7. 7

   Add glaze and pour sauce around the fricandeau to serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 60. The excerpt below is the record exactly as published.

Fricandeau of Veal. Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegeta- ble masher, and beat the veal smooth; then lard one side 138 MISS PARLOA'S NEW COOK BOOK. thickly. Put eight slices of pork in the bottom of the brais- ing-pan ; place the veal on this, larded side up. Add two small onions, half a small turnip, two slices of carrot, one clove and a bouquet of sweet herbs — these to be at the sides of the meat, not on top ; and one quart of white stock or water. Dredge with salt, pepper and flour. Cover, and place in a rather moderate oven. Cook three hours, basting every fifteen minutes. If cooked rapidly the meat will be dry and stringy, but if slowly, it will be tender and juicy. When done, lift carefully from the pan . Melt four table-spoonfuls of glaze, and spread on the meat with a brush. Place in the open oven for five minutes. Add one cupful of hot water to the contents of the braising-pan. Skim off all the fat, and then add one heaping teaspoonful of corn-starch, which has been mixed with a little cold water. Let it boil one min- ute ; then strain, and return to the fire. Add two table -spoonfuls of gla

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