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Fricandeau of Veal

Fricandeau of veal is properly made from the round muscle which is found on the innerside of the leg of veal, and is called the kernel, or cushion. To obtain it the rest of the leg must be used for dishes which do not require special cuts. A thick cutlet is sometimes used as a fricandeau. Use a medium sized larding-needle and strips of fat salt pork cut less than a fourth of an inch square and two inches long; put the strips of pork or lardoons one by one into the split end of the needle and take a succession of stitches about one-fourth of an inch in length and depth in the upper surface of the veal in a line down the center, then make other lines of lardoons on both sides of the middle line, allowing the ends of the lardoons to come between each other, until the upper surface of the veal is thickly larded. After this is done it may be braised or baked. The fricandeau can be baked on a bed of vegetables, which may afterwards be rubbed through a sieve with a masher and form the basis of a brown gravy, or it may be garnished after cooking with green peas and spinach, or served with brown mushroom sauce. A larded fricandeau is a choice dish, even when it is made from a thick cutlet, if garnished with button mushrooms and truffles. When it is not desirable to use lardoons of pork, bacon strips of cold boiled tongue may replace them, or beef fat, if it be found sufficiently tough to permit it to be pulled through the rather dense fiber of uncooked meat. In larding veal the udder fat makes very passable lardoons. This fat is rather more substantial than that which lies about the kidneys, and which would crumble if drawn into uncooked meat. If the thin, fat membrane that is sometimes spread over spring lamb is cut into small squares it may be used in place of pork.

Fricandeau of Veal with Puree of Sorrel Cut a slice weighing about three pounds from a leg of veal, remove the sinews and lard the surface with fat bacon or pork, using a medium-sized larding-needle. Place it in a sautepan in which there are already pieces of pork skin, one sliced onion, one sliced carrot and a garnished bouquet. Season with one tablespoonful of salt, cover with buttered paper and let it color slightly for five minutes on the stove. Then moisten with one-half pint of white broth and cook for an hour. Serve with one-half pint of puree of sorrel on the dish, placing the veal on top.

Grenadins of Veal, Chipolata The same as for grenadins of veal with puree of green peas, only adding one pint of hot chipolata garnishing instead of the peas. Grenadins of Veal with Puree of Green Peas Cut into half a dozen pieces two pounds of lean veal taken from the leg. Remove the sinews and lard the veal on one side, using a rather coarse needle for the purpose. Lay the pieces on a sautepan with one onion, one carrot and some scraps of pork, and let them brown together for six minutes. Seasons with one tablespoonful of salt, and moisten with one gill of white broth. Place the pan in the oven, covering it with a piece of buttered paper; at the end of thirty minutes, or when the contents are of a good color, remove it, and serve with one-half pint of hot puree of peas, spread on a dish, the grenadins on top, and the gravy strained and poured over all.