What is called a _fricandeau_ of veal is simply a cushion of veal
trimmed into shape, larded, and braised. Cut a thick slice (three or
four pounds) from a fillet of veal, trim it around as in cut for “blind
hare” (see page 150), and lard it on top. Put some pieces of pork into a
braising-kettle, or saucepan, if you have no braising-kettle; also
slices of carrot, an onion with cloves stuck in, a stick of celery, and
some parsley. Put in the meat, sprinkle over pepper and salt, and cover
it with well-buttered paper. Now fill the pan with boiling stock, or
water enough to just cover the meat. Put on a tight lid. If it is a
braising-pan, set it upon the fire, with live coals on top. If a common
saucepan, cover it, and put it into a hot oven.
It will take about two hours, or two hours and a half, to cook it. A
professional cook would boil down the stock in which the _fricandeau_
was cooked until reduced to a glaze, then with a brush would glaze all
the top of the meat, placing it in the oven a moment to dry. However, it
tastes as well without this extra trouble.
The best sauce for a _fricandeau_ is a tomato-sauce. It is as often
garnished with green pease, spinach, or sorrel; or a little wine
(Madeira, port, or sherry) and _roux_ (see page 51) may be added to the
braising-stock for a gravy. The gravy should be strained, of course.