413. Fricandeau Bourgeoise, in its Gravy

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Fricandeau

Cut as before from the fillet, cut the bacon the same as for the neck, and laid with about thirty large pieces, but in a slanting direction, leaving but little of the bacon to be seen, as the object is to give all the advantage of the bacon to the meat ↝ Beef, bacon, cooked [Bacon]
put it into a stewpan with a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
one tenth of that of pepper ↝ Spices, pepper, black [Spices and Herbs]
add a gill of water ↝ Water, tap [Tap water]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]

Optional addition

about twenty mushrooms, well washed ↝ Mushrooms, raw [Other vegetables and combinations]

To thicken gravy

a little arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]

For reheating

a little broth or warm water ↝ Soup, broth [Soups, broth-based]

Instructions (15)

Cut the fricandeau from the fillet as before.
Cut the bacon into about thirty large pieces, in a slanting direction, leaving but little of the bacon to be seen, as the object is to give all the advantage of the bacon to the meat.
Put the fricandeau and bacon into a stewpan with butter, salt, and pepper.
Set it on the fire for five minutes.
Turn it with a fork round and round.
Rake some cinders over the coals or charcoal so as to make it go slow, and until it becomes of a nice yellow color.
Add a gill of water, a bay-leaf, and half an onion.
Stew until quite tender, turning it over and over now and then.
Put it on a dish.
Skim the fat off the gravy and pour it over the fricandeau.
Serve.

Optional serving suggestion

Throw about twenty well-washed mushrooms into the stewpan about ten minutes before serving.
If the gravy is too thin, add a little arrow-root.
Serve.

Reheating instructions

If required to be re-warmed, put it into a little broth or warm water, and heat slowly.

Original Text

413. Fricandeau Bourgeoise, in its Gravy.—Cut as before from the fillet, cut the bacon the same as for the neck, and laid with about thirty large pieces, but in a slanting direction, leaving but little of the bacon to be seen, as the object is to give all the advantage of the bacon to the meat; put it into a stewpan with a quarter of a pound of butter, a quarter of an ounce of salt, and one tenth of that of pepper; set it on the fire for five minutes, turn it with a fork round and round, then rake some cinders over the coals or charcoal so as to make it go slow, and until it becomes of a nice yellow color; then add a gill of water, a bay-leaf, half an onion, stew until quite tender, turning it over and over now and then; put it on a dish, skim the fat off the gravy, pour it over, and serve. It may also be served thus: by throwing into the stewpan about twenty mushrooms, well washed about ten minutes before serving; if the gravy is too thin, add a little arrow-root, and serve: it can also be served with the sauces named in the former Receipt. Nothing is nicer cold than this; if required to be re-warmed, put it into a little broth or warm water, and heat slowly.

Notes

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