Fricandeau of Veal

Ingredients

• from four to six pounds
• chopped carrot, onion and celery
• two bay leaves
• a teaspoonful of salt
• a pint of boiling stock

Method

1. 1

   Select a thick slice of veal, cover the bottom of a baking pan with vegetables and bay leaves.

2. 2

   Bind veal with muslin, place on vegetables, add salt and stock.

3. 3

   Cover and bake in a moderate oven for four hours, basting once or twice.

4. 4

   Dish veal and garnish with red beans.

5. 5

   Rub together butter and flour in the pan, add stock, stir until boiling, and strain over meat.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL Select a thick slice from a leg of veal weigh- ing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of muslin and place it on top of the chopped vegetables, adding a teaspoonful of salt and a pint of boiling stock

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