Fricandeau of Veal

Ingredients

• the nut of a leg of veal
• lard it with thin strips of larding pork
• a sliced onion
• a sliced carrot
• some parsley in branches
• one bay leaf
• one clove
• six pepper berries
• three ounces of butter
• season with salt and pepper
• Add a little water when necessary

Method

1. 1

   Lard the veal with pork strips.

2. 2

   In a sauté pan, place onion, carrot, parsley, bay leaf, clove, and pepper berries.

3. 3

   Place veal on top, season, add butter, and roast in a hot oven, basting frequently.

4. 4

   Add water as needed to prevent burning.

5. 5

   Cook for 50 minutes to 1 hour.

6. 6

   Serve on a platter with boiled gravy, adding stock if necessary.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 77. The excerpt below is the record exactly as published.

the nut of a leg of veal and lard it with thin strips of larding pork. Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary

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