Fricandeau of Veal

Ingredients

• a nicely shaped piece of veal
• larding pork
• chopped onion
• chopped carrots
• bunch of herbs
• a bay leaf
• a couple of cloves
• some stock

Method

1. 1

   Lard the veal thoroughly on both sides.

2. 2

   In a saucepan, combine veal trimmings, larding pork, onion, carrots, herbs, bay leaf, cloves, and stock.

3. 3

   Simmer until cooked, basting frequently.

4. 4

   Skim and strain the sauce, reduce it, then return the veal to color it.

5. 5

   Serve with gravy.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 36. The excerpt below is the record exactly as published.

Fricandeau of Veal. Have a nicely shaped piece of veal (either fillet or cushion) ; lard it very thoroughly on both sides. Put in a saucepan the trimmings of your veal and larding pork, some chopped onion, chopped carrots, bunch of herbs, bay leaf, a couple of cloves, and some stock

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