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Simple Fricandeau Of Veal Cooking Recipe

Below is the quick and easy cooking recipe for Fricandeau Of Veal.

Cut a large piece from the fat side of the leg, about nine inches long and half as thick and broad. Beat it with the rolling pin, take off the skin, and trim the rough edges. Lard the top and sides, cover it with fat bacon, and then with white paper. Lay it into a stewpan with any pieces of undressed veal or mutton, four onions, a sliced carrot, a faggot of sweet herbs, four blades of mace, four bay leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon. Cover the pan close, and let it stew slowly for three hours; then take up the meat, remove all the fat from the gravy, and boil it quick to a glaze. Keep the fricandeau quite hot, and then glaze it. Serve the Fricandeau Of Veal it with the remainder of the glaze in the dish, and sorrel sauce in a tureen.—The following is a cheaper way of making a good fricandeau of veal. With a sharp knife cut the lean part of a large neck from the best end, scooping it from the bones a hand's length, and prepare it in the manner above directed. Three or four bones only will be necessary, and they will make the gravy. But if the prime part of the leg is cut off, it spoils the whole.—Another way is to take two large round sweetbreads, and prepare them like veal. Make a rich gravy with truffles, morels, mushrooms, and artichoke bottoms, and serve the Fricandeau Of Veal it round.


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