Fricando of Veal
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- veal fillet
- lean bacon (middling)
- gravy
- sorrel
- butter
- pepper
- salt
Instructions
- Cut slices from the veal fillet an inch thick and six inches long. Lard them with slips of lean bacon middling. Bake them until light brown. Stew them in well-seasoned gravy made as thick as rich cream. Serve them hot, laying sorrel stewed with butter, pepper and salt until quite dry around the dish.