Fricandeau of Veal

Ingredients

• 3 lbs. cushion or fillet of veal
• Flavouring vegetables
• Some good stock
• Larding bacon

Method

1. 1

   Select a nice thick cut of veal and as compact in shape as possible.

2. 2

   Wipe it well and trim it neatly.

3. 3

   Then turn it with the best side uppermost, lard it rather thickly on the upper surface, and tie it into a neat oval shape.

4. 4

   Prepare a bed of vegetables in a stewpan as for braising, barely cover them with good stock, and lay the meat on the top.

5. 5

   Cover with greased paper, put a tight-fitting lid on the pan and braise slowly until the meat is tender, basting it now and again with the stock.

6. 6

   When ready, lift the meat onto a baking tin, and place it in a good oven for a few minutes to brown the lardoons and the surface of the meat.

7. 7

   Strain the gravy in the saucepan into a smaller pan, and boil it down until reduced to a glaze.

8. 8

   Place the meat on a hot dish and pour the glaze over and round.

9. 9

   The dish may be garnished with a few baked tomatoes.

10. 10

    Serve spinach, sorrel, or some other green vegetable separately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 375. The excerpt below is the record exactly as published.

Fricandeau of Veal 3 lbs. cushion or fillet of Flavouring vegetables. veal. Some good stock. Larding bacon

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