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Fricandeau

Take three pounds of fillet of veal, trimmed, and larded with fat bacon. Put the trimmings in a stewpan, with a sliced carrot, a sliced onion, and pepper and salt to taste. Lay the veal on top; add half a pint of broth or veal stock; boil till it is reduced and becomes thick and yellow; add a pint and a half more broth or stock, and simmer for an hour and a quarter, with the stewpan half covered. Then close the vessel, lifting the lid every five minutes to baste with the gravy, until the meat is sufficiently glazed; then take it out and place it on a dish. Strain the gravy, skim off the fat, and pour over the meat. Probable cost, 3s to 4s. (See also VEAL, FRICANDEAU OF.)