Fricandelles, Fried

Ingredients

• two pounds of beef
• twelve ounces of suet
• half a pint of thick cream
• four eggs

Method

1. 1

   Mince beef and pound with suet, flavour with salt, pepper, and cayenne.

2. 2

   Add cream and beaten eggs, form into shape, and boil in stock for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 556. The excerpt below is the record exactly as published.

two pounds of beef, tender, and free from bone, gristle, or fat ; mince, and then pound it with twelve ounces of slu-ed suet ; flavour with salt, black pepper, and a small pinch of cayenne. When pounded to a smooth paste, add half a pint of thick cream, f(jur eggs, well beaten, and as much bread- crumbs as may be found necessary. Make the paste up into the usual oblong form, and boil in boiling stock ten minutes. Probable cost, 3s. 9d. for this quantity. Fricandelle, Boiled. — TTse any meat for tliis dish. If veal, choj) the fat and lean together; but if mutton, remove the fat, and take butter instead. Chop one pound of cold roast veal, season with pepjjer, salt, and a little nutmeg, ^lix bread-crumbs, and break an ounce of butter into bits with them ; add a little good veal gravy, and a couple of eggs. Mix well, and press into a buttered mould. When boiled tlie fricandelle should be turned out, and served with a brovsTi gravy over it. Time to boil, one hour. Probable cost, 4d., exclusive of the cold ' meat. Sufficient, one pound of meat for two or three persons. Fricandelles, Fried

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