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📝 Description
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🥘 Ingredients
The best end of a neck of veal (about 2-1/2 lbs.), lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of mace, 2 bay-leaves, a little whole white pepper, a few slices of fat bacon.
👨🍳 Method
Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones. Put the bones in with a little water, which will serve to moisten the fricandeau: they should stew about 1-1/2 hour. Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau. Stew very gently for 3 hours; glaze, and serve it on sorrel, spinach, or with a little gravy in the dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-school fricandeau recipe, expecting a heavy, labor-intensive dish. I found that the process was quite manageable with modern tools, and the result was surprisingly delicate and flavorful. The key was the gentle stewing, which transformed the veal into a tender, melt-in-your-mouth experience. One delightful surprise was the use of lardoons—a detail I might have skipped in a hurry. The small cubes of pork fat added a rich, savory depth that balanced the lightness of the veal perfectly. This recipe is ideal for the weeknight cook who wants to impress with a touch of vintage elegance. Serve it with a side of sorrel or spinach for a complete, comforting meal.
