Fricandeau of Veal

Ingredients

• Some slices of veal
• Salt, pepper, and mace
• Sone sweet herbs
• Tomato, sorrel, or other sauce

Method

1. 1

   Cut some slices from the leg of veal, beat flat, and trim nicely.

2. 2

   Stew the meat till tender in as much water as will just cover it.

3. 3

   When cooked, lift it onto a hot plate and keep hot.

4. 4

   Add sweet herbs, salt, pepper, and mace to the gravy, with a little sauce; let it boil up quickly and strain over the veal.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 18. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL. Some slices of veal. I Salt, pepper, and mace. Sone sweet herbs. I Tomato, sorrel, or other sauce

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