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Veal Fricandeau

A fricandeau-which is a roasting piece cut from the thick part of the leg-is not expensive.

It is laid on a bed of sliced onions and carrots and, because it is deficient in fat, should either be larded or covered with thin slices of salt pork, the fat of which is used for basting. Next day thin slices are cut from the best portion for lunch and the remainder converted into croquettes.