Fricandeau of Veal

Ingredients

• about three pounds of the lean part of a fillet of veal
• an ounce of butter
• a sliced carrot
• a sliced onion
• half a pint of good stock
• another pint

Method

1. 1

   Lard one side of the veal with bacon.

2. 2

   Put trimmings from the veal, butter, carrot, onion, pepper, and salt in a stewpan.

3. 3

   Lay the veal on these, add half a pint of stock, and watch it to prevent burning.

4. 4

   Add another pint of stock and let it simmer for an hour, basting frequently.

5. 5

   Skim off the fat, place on a dish, and strain the liquor over it.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 112. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL- Ingredients. Veal. Carrots. Stock. Frying Butter. Onions. 1. Take about three pounds of the lean part of a fillet of veal, about two inches in thickness. 2. Lard one side with bacon, cut into fillets of not more than a quarter of an inch in section. To lard a piece of meat will require a little practice ; you had better see it done ; for no verbal description will be of much service. 3. Put into a clean stewpan any trimmings from the veal, with an ounce of butter, a sliced carrot, a sliced cnion with pepper and salt. 4. Lay the veal on these. 5. Add half a pint of good stock when it has become thick and gelatinous. 6. Watch it that it does not burn. 7. Add another pint

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