Veal Fricassee

Ingredients

• two pounds of lean veal
• a table-spoonful of flour
• a small strip of thin lemon-rind
• a quarter of a pint of boiling cream
• the yolks of two eggs
• flavour the gravy with salt
• cayenne
• and pounded mace

Method

1. 1

   Cut veal into small pieces and fry in hot butter until firm.

2. 2

   Dredge with flour, add lemon rind, and cover with boiling stock.

3. 3

   Simmer until tender, remove lemon rind, flavor gravy, and mix in cream.

4. 4

   Beat egg yolks, add some sauce, then mix back into the gravy.

5. 5

   Heat gently and serve with fried bacon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2134. The excerpt below is the record exactly as published.

eal, Fricassee of. — Take two pounds, or more if required, of lean veal free from skin and bone. Cut this into small thick pieces convenient for serv'ing, and fry them in hot butter until the flesh is firm without having acquired any colour. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and gi-adually as much boiling white stock as will cover the meat. Let it simmer very gently till tender. Take out the lemon- rind, flavour the gra.vj with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boihng cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (fii-st allowing it to cool for a minute or two), then add it carefully to the remainder. Let the saucepan remain near the fire for three or four minutes till the eggs are set, add the strained juice of half a lemon, and serve im- mediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of dressed veal may be served in this way. Time, about half an hour to simmer the veal. Probable cost, veal. Is. Id. per pound; Sufficient for five or six persons. Veal, Fricassee of (a German recipe). — This is a dish for spring-time. Cut up a breast of veal, stew it till tender in water flavoured with a little salt, bay-leaves, and a bunch of mixed herbs. Boil a dozen crayfish, pick out the meat, and set it aside; stew the shells when pounded in two ounces of butter, and strain them. Make the crayfish, with the exception, of the tails, into balls with an equal quantity of bread-crumbs, two eggs, half the crayfish, butter, and a little spice. Next boil some aspa- ragus or caiiliflower till tender. Make a sauce of two ounces of butter beaten to cream; to which add the yolks of two or three eggs beaten up, two spoonfuls of flour, the rest of the cray- fish butter, and as much of the liquor in which the vegetables were boiled, or broth, as will make it a thin sauce. Now put the meat, the vegetables, and tails into the sauce, together with the balls ; let aU simmer for ten minutes ; then take out the meat, boU the sauce a few minutes longer, and pour it over. Be careful to arrange the vegetables, fish, and balls with taste. — A. von Kochheim. Veal, Fricassee of, with Sorrel.— Cut up dressed veal into neat pieces free from skin, bone, or fat. Pick and wash a pint of freshly-gathered sorrel. Put it into boiling water for two minutes, lift it into cold water, drain, and cut it small. Put it into a stewpan containing a slice of butter dissolved. Add a little salt and white pepper, a tea-spoonful of moist sugar, a salt-spoonful of finely-minced onion, and, very gradually, half a pint of milk. Let all simmer gently for haK an hour. Put in the pieces of veal and a quarter of a pint of boiling cream

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