Fricandeau of Veal

Ingredients

• Three pounds of fillet of Veal
• six ounces of sliced bacon
• two ounces of sliced carrots
• two ounces of sliced onions
• half an ounce of salt
• a pinch of pepper
• half a pint of good broth
• a pint and half more

Method

1. 1

   Put all the trimmings of the veal, bacon, carrots, onions, herbs, salt, and pepper in a stewpan.

2. 2

   Lay the veal on top, keeping the larded part uppermost.

3. 3

   Cook slowly, moistening with melted butter.

4. 4

   Add broth, simmer for an hour and a quarter uncovered, basting often.

5. 5

   When done, strain the gravy, skim off grease, and pour over the meat.

6. 6

   Serve with a purée of sorrel, spinach, or endive.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 127. The excerpt below is the record exactly as published.

six ounces of sliced bacon, two ounces of sliced carrots, and of sliced onions, a bunch of herbs, half an ounce of salt, and a pinch of pepper. Lay the Veal upon the vegetables, of course keeping the larded part uppermost. Set the pan on a moderate fire, moistening the contents with melted butter. Let it cook slowly, watching it carefully, then pour in half a pint of good broth, continue the cooking till the broth has somewhat reduced and thickened, when add a pint and half more. The broth FRICANDEAU OF VEAL 189 should now be level with the top of the meat. At the first signs of boiling take the pan from the fire, and put it into a gentle oven. Let it simmer for an hour and quarter with the pan uncovered, basting it often with its own broth. By this time the meat should be done and the broth a good deal reduced, gelatinous, and savoury. Baste now without ceasing until you have glazed the Fricandeau, then take it out and dish it on a very hot dish. Quickly strain the gravy from the stewpan, skim off any grease there may be, and pour the gravy over the meat. This is Wyverri s method. Another way is to pour the broth gently round the meat, being careful not to touch the larding, which must be protected by a thick buttered paper. Let the Veal simmer in a covered pan in a slow oven for four hours. Watch it, and add more broth as required. Baste the meat, or the Fricandeau will be dry. At the end of the four hours put hot coals on the top of the pan for fifteen minutes. Watch the larding, and when the tops begin to look yellow the Fricandeau is done. Put a little clear glaze on the top, dropping as little as possible on the larding. Take great care that the tips are not crushed or charred, and never add salt after the first. If you do the larding will be discoloured, and the Veal will turn red. The Fricandeau should be perfectly tender and yet firm ; if it is soft and stringy it must have been cooked too fast. Serve with a pur6e of sorrel, spinach, or endive. Three pounds of fillet of Veal

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