Fricandeau of Veal

Ingredients

• a piece of the fat side of a leg of veal (about 3 lbs.)
• lardoons (strips of bacon cut for larding)
• 2 carrots
• 2 large onions
• i faggot of savory herbs
• 2 blades of pounded mace
• 6 whole allspice
• 2 bay-leaves
• pepper to taste
• a few slices of fat bacon
• i pint of stock

Method

1. 1

   Take off the skin of the veal, flatten it, and cut off as much as required.

2. 2

   Trim it and make slits in the middle for seasoning.

3. 3

   Lard it thickly with fat bacon.

4. 4

   Slice the vegetables and put them in a stewpan with herbs and spices, forming a mound for the veal to rest upon.

5. 5

   Let it gradually come to a boil, then simmer gently for about 2.5 hours.

6. 6

   Baste frequently and finish in a brisk oven to firm the bacon.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 28. The excerpt below is the record exactly as published.

Fricandeau of Veal. You need a piece of the fat side of a leg of veal (about 3 lbs.), lardoons (strips of bacon cut for larding), 2 carrots, 2 large onions, i faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay- leaves, pepper to taste, a few slices of fat bacon, i pint of stock

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