Fricandeau

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Fricandeau
Gravy
Instructions (6)
  1. Cut a large piece out of the prime part of a leg of veal, about nine inches long, and half as broad and thick.
  2. Beat it with a rolling pin; then lard it very thickly on one side and the edges.
  3. Put it in a small stewpan, with three pints of water, a pound of veal cut in small bits, and four or five ounces of lean ham, and an onion.
  4. Simmer till the meat be tender; then take it out; cover to keep it moist, and boil the gravy till it be a fine brown, and much reduced.
  5. Then put the larded meat back into the gravy, and pour a little of it over with a spoon.
  6. When quite hot, serve the meat and gravy round in the dish, with the following sauce in a boat.
Original Text
Fricandeau. Cut a large piece out of the prime part of a leg of veal, about nine inches long, and half as broad and thick: beat it with a rolling pin; then lard it very thickly on one side and the edges. Put it in a small stewpan, with three pints of water, a pound of veal cut in small bits, and four or five ounces of lean ham, and an onion: simmer till the meat be tender; then take it out; cover to keep it moist, and boil the gravy till it be a fine brown, and much reduced: then put the larded meat back into the gravy, and pour a little of it over with a spoon. When quite hot, serve the meat and gravy round in the dish, with the following sauce in a boat.
Notes
—