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 fillet an inch thick and six inches long.
- Lard them with slips of lean middling of bacon.
- Bake them a light brown, then stew them in well seasoned gravy, made as thick as rich cream.
- Serve them up hot, and lay round the dish sorrel stewed with butter, pepper and salt, till quite dry.