Cassell's dictionary of cookery

Veal Forcemeat, Roll of. — Take a pound of lean veal from the fillet, three ounces of fat bacon, and two ounces of lean ham. Cut the meat in long slices, scrape with a knife, and pound it in a mortar. Mix with it one ounce of finely-grated bread-crumbs, a dessertspoonful of baked flom-, the grated rind of half a small lemon, haH a shallot finely minced, a pinch of grated nutmeg, and a little pepper. Add the yolks of three and the whites of two eggs beaten up with two table-spoonfuls of thick cream. Mould the mixture to the shape of a roll. Brush over with the white of the egg which was left untouched, dredge baked flour upon it, roll it in well-oiled paper, tie it in a cloth, and steam over fast-boiling water till done enough. Turn the roU upon a hot dish, pour a little nicely-flavoured brown sauce over, and serve very hot. Time to steam the roll, two hours. Probable cost, 2s. 6d. Sufficient for three or four persons. Veal, Fricandeau of.— For this dish— a segment of veal, larded and stewed, with bacon, sliced vegetables, sweet herbs, and seasonings— we are indebted to the age of Leo X. Its inventor was Jean de Careme (John of Lent), who received the nickname in consequence of a celebrated soupe inaigre which he made for the Pope, his master. He was the direct ancestor of the famous Careme, who was FEICANDEAU OF VEAL. cook first to George IV., and afterwards to Baron Rothschild. Leo X., luxurious and magnificent in liis tastes, was far from narrowminded in his patronage of merit. He fostered the genius of Raphael, the painter, and encouraged also the genius which could discover a fricandeau. The following recipe will be found excellent : — Take about three pounds of the fat, fieshy side of a fillet of veal, of the best quality, or a slice about four inches thick. With one stroke of the knife cut it even, trim it into an oblong or oval shape, then lard thickly and evenly with thin strips of fat bacon. Slice two carrots, two turnips, and two onions, and put these into the centre of a stewpan with two or three slices of bacon, the trimmings of the meat, a bunch of sweet herbs, two bay-leaves, and a little salt and white pepper. Put the fricandeau on the vegetables, and pour in about a pint of stock, or as much as will cover the bacon without touching the veal. Cover the saucepan closely, and let its contents come slowly to the bob, then stew very gently by the side of the fire till the meat is quite tender. Baste frequently with its VEA ( 1047 ) VEA liquor. A short time before it is to be served take it up and put it into a well-hoated oven to crisp the bacon. Strain the gravy, skim the fat from it, boil quickly to glaze, and baste the fricandeau with it till it looks bright and glossy. Serve with the larded surface uppermost, in the centre of a puree of any vegetables that are in season — sorrel, spinach, endive, asparagus, peas, &c. If Liked, the gravy may be simply strained, skimmed, and poured over the meat, and then the dish is fricandeau with gravy. Sometimes as a matter of economy the lean part of the best end of a large neck of veal is used instead of the prime part of the leg, and does nearly as well. Truffles, mushrooms, and artichoke bottoms may all be served with this dish. Time to stew the fricandeau, about two hours and a half. Probable cost, veal. Is. Id. per pound.