Recipes > Meat > Veal > Fricandeau of Veal

Fricandeau of Veal


The fricandeau is the most choice cut of veal. It is taken from the upper round of the leg, and is one side of the fillet. As it destroys that cut, it commands the highest price. It should be cut four inches thick, and is usually larded and braised. Place it in a baking-pan on a layer of sliced salt pork, and chopped carrot, onion, and turnip. Add a bouquet of herbs, a cupful of stock, and enough water to fill the pan one and a half inches deep. Cover closely, and let cook in moderate oven, allowing twenty minutes to the pound; baste frequently. Remove the cover for the last half hour, so the meat may brown. Strain the gravy from the pan to serve with it.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus