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Fricandeau of Veal

This is a thick piece of lean meat cut from the top of the leg. It is always trimmed high in the center, and thin at the outside, making really a little mound of meat. Lard the top, and braise it in a braising pan the same as braised beef. When done, dish the meat, slightly thicken the juices in the bottom of the pan, strain, and turn the gravy over the fricandeau.

ROLLED VEAL (Loin) - About six or eight pounds of veal is the proper quantity for this dish. Have the kidney end of the loin cut into a long shape like a flap, and carefully boned. Line it with slices of boiled ham and two sliced hard boiled eggs. Remove all the skin and fat from the kidney, chop fine and mix with two handfuls of fine bread crumbs, a small quantity of finely chopped thyme and parsley, the grated rind of a lemon, pepper, salt and a little mace. Bind together with an egg and spread it over the veal on top of the sliced ham and eggs. Roll the piece and fasten tightly with skewers or in any convenient way. Roast in a moderate oven for one hour or so, basting with plenty of fat or dripping to prevent its drying. Then put some good stock in the pan with the veal (a couple of inches in depth) cover the pan and allow the veal to stew gently two or three hours. Serve with a rich brown gravy or sauce. Rolled veal is also good cold.