Home › The Principles of Cookery › Veal, Fricassee Of

Veal, Fricassee Of

Take two pounds, or more if required, of lean veal free from skin and bone. Cut this into small thick pieces convenient for serving, and fry them in hot butter until the flesh is firm without having acquired any colour. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and gradually as much boiling white stock as will cover the meat. Let it simmer very gently till tender. Take out the lemon-rind, flavour the gravy with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boiling cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (first allowing it to cool for a minute or two), then this thickening carefully to the remainder of the sauce. Let the pan remain near the fire for three or four minutes, add the strained juice of half a lemon, and serve immediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of cooked veal may be served in this way. Time, about half an hour to simmer the veal. Probable cost, veal, 1s. 1d. per pound. Sufficient for five or six persons.