Fricandeau de Beef

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
For the Fricandeau
For the Stewpan Base
For Stewing and Gravy
For Garnish
Instructions (18)
  1. Lard a piece of lean rump of beef with rather thick pieces of fat bacon.
  2. Season the beef well all over with pepper and salt.
  3. Tie the beef up in a nice form with string.
  4. Put in a stewpan about two ounces of butter, one large sliced carrot, two or three sliced onions, a few slices of turnip and celery, herbs (thyme, bayleaf, parsley, marjoram and basil), four or five cloves, one blade of mace, about six black peppercorns.
  5. Place the prepared beef on top of the ingredients in the stewpan.
  6. Cover the stewpan with well-greased paper.
  7. Close the stewpan down.
  8. Let fry for fifteen or twenty minutes.
  9. Pour in on the side of the pan about half a pint of stock or gravy.
  10. Let the meat stew steadily, keeping it well basted, and adding more stock as that in the pan reduces.
  11. Allow about twenty minutes cooking for each pound.
  12. When the fricandeau is cooked, take it up.
  13. Strain the gravy.
  14. Remove all the fat from the gravy.
  15. Reduce the gravy till about as thick as single cream.
  16. Boil the gravy up.
  17. Pour the reduced gravy over the beef.
  18. Garnish with tomatoes or mushrooms, braised vegetables, and fancy cut potatoes.
Original Text
Fricandeau de Beef. (Fricandeau de Bœuf.) Take a piece of lean rump of beef, and lard it with rather thick pieces of fat bacon; season the beef well all over with pepper and salt, and tie it up in a nice form with string; put in a stewpan about two ounces of butter, one large sliced carrot, two or three sliced onions, a few slices of turnip and celery, herbs, such as thyme, bayleaf, parsley, marjoram and basil, four or five cloves, one blade of mace, about six black peppercorns, and put the meat on top; cover over with a well-greased paper, close the stewpan down, and let fry for fifteen or twenty minutes. Pour in on the side of the pan about half a pint of stock or gravy; let the meat stew steadily, keeping it well basted, and adding more stock as that in the pan reduces. Allow about twenty minutes cooking for each pound. When the fricandeau is cooked, take it up and strain the gravy, remove all the fat and reduce the gravy till about as thick as single cream; boil it up and pour it over the beef, which can be garnished with tomatoes or mushrooms, braised vegetables, and fancy cut potatoes.
Notes
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