Veal Fricandeau

Ingredients

• a large neck of veal
• three or four bones
• gravy

Method

1. 1

   Cut the lean part of the neck from the best end, scooping it from the bones.

2. 2

   Prepare it the same way as in the last receipt.

3. 3

   Use three or four bones to make the gravy.

4. 4

   If the prime part of the leg is cut off, it spoils the whole.

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.

VEAL, Fricandeau of. — With a sharp knife cut the lean part of a large neck from the best end, scooping it from the bones the length of your hand, and prepare it the same way as in the last receipt : three or four bones only will be necessary, and they will make the gravy

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