Fricandeau of Veal

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones.
  2. Put the bones in with a little water, which will serve to moisten the fricandeau: they should stew about 1-1/2 hour.
  3. Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau.
  4. Stew very gently for 3 hours; glaze, and serve it on sorrel, spinach, or with a little gravy in the dish.
Original Text
FRICANDEAU OF VEAL (More economical.) 875. INGREDIENTS.—The best end of a neck of veal (about 2-1/2 lbs.), lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of mace, 2 bay-leaves, a little whole white pepper, a few slices of fat bacon. Mode.—Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones. Put the bones in with a little water, which will serve to moisten the fricandeau: they should stew about 1-1/2 hour. Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau. Stew very gently for 3 hours; glaze, and serve it on sorrel, spinach, or with a little gravy in the dish. Time.—3 hours. Average cost, 2s. 6d. Sufficient for an entrée. Seasonable from March to October. Note.—When the prime part of the leg is cut off, it spoils the whole; consequently, to use this for a fricandeau is rather extravagant. The best end of the neck answers the purpose nearly or quite as well.
Notes
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