Veal Fricandeau

Ingredients

• a large piece from the fat side of the leg
• four onions
• a carrot sliced
• a faggot of sweet herbs
• four blades of mace
• four bay-leaves
• a pint of good veal or mutton broth
• four or five ounces of lean ham or gammon

Method

1. 1

   Cut a large piece from the fat side of the leg, about nine inches long, and half as thick and broad; beat it with the rolling-pin; take off the skin, and trim off the rough edges.

2. 2

   Lard the top and sides; and cover it with fat bacon, and then with white paper.

3. 3

   Lay it into the stew-pan with any pieces of undressed veal or mutton, four onions, a carrot sliced, a faggot of sweet herbs, four blades of mace, four bay-leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon.

4. 4

   Cover the pan close, and let it stew slowly for three hours; then take up the meat, remove all the fat from the gravy, and boil it quick to a glaze.

5. 5

   Keep the fricandeau quite hot, and then glaze it; serve with the remainder of the glaze in the dish, and sorrel-sauce in a sauce-tureen.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.

EAL, Fricandeau of— Cut a large piece from the fat side of the leg, about nine inches long, and half as thick and broad ; beat it with the rolling- pin ; take off the skin, and trim off the rough edges. Lard the top and sides ; and cover it with fat bacon, and then with white paper. Lay it into the stew- pan with any pieces of undressed veal or mutton, four onions, a carrot sliced, a faggot of sweet herbs, four blades of mace, four bay-leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon

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