Fricandeau of Veal

Ingredients

• Take a four-pound fillet of veal
• thin slices of pork
• sliced carrots
• a stalk of celery
• some parsley
• an onion
• boiling stock
• pepper
• salt

Method

1. 1

   Trim the fillet to a nice shape and lard on top.

2. 2

   Put pork, carrots, celery, parsley, and onion in a saucepan.

3. 3

   Lay the meat on top, sprinkle with pepper and salt, fill the saucepan with boiling stock to cover the meat, cover with a light lid, and bake in a moderate oven for two and a half hours.

4. 4

   Baste several times.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL. Take a four-pound fillet of veal; trim to a nice shape and lard on top. Put thin slices of pork in a saucepan, lay over the pork sliced carrots, a stalk of celery, some parsley and an onion. Put the meat on top of the vegetables ; sprinkle over pepper and salt. Fill the saucepan with boil- ing stock

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