Fricandeau Recipe

Take a piece of veal next to the udder; separate the skin, and flatten

the meat on a clean cloth; make slits in the bottom part, that it may

soak up seasoning, and lard the top very thick and even. Take a stewpan

that will receive the veal without confining it; put at the bottom three

carrots cut in slices, two large onions sliced, a bunch of parsley, the

roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay

some slices of very fat bacon, so as entirely to cover the vegetables,

and make a pile of bacon in the shape of a tea-cup. Lay the veal over

this bacon; powder a little salt over it; then put sufficient broth, and

some beef jelly, lowered with warm water, to cover the bottom of the

stewpan without reaching the veal. Lay a quantity of fine charcoal hot

on the cover of the pan, keeping a very little fire beneath; as soon as

it begins to boil, remove the stewpan, and place it over a very slow and

equal fire for three hours and a half, removing the fire from the top;

baste it frequently with liquor. When it has stewed the proper time, try

if it is done by putting in a skewer, which will then go, in and out

easily. Put a great quantity of fire again on the top of the stewpan

till the bacon of the larding becomes quite firm; next remove the veal,

and keep it near the fire; reduce the liquor to deep rich gravy to glaze

it, which pour over the top only where it is larded; and, when it is

served, put the fricandeau in a dish, and the pure of spinach, which is

to be ready according to the receipt given in the proper place, (See

Spinach to stew,) to lay round the dish.

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