FRICANDEAU OF VEAL (_More economical_.)

Name: FRICANDEAU OF VEAL (_More economical_.)
Cuisine: England
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 blade mace; 2 bay-leaves; a little whole white pepper; a few slices of fat bacon

Origin: London, England

Source: Isabella Beeton, 1861

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 blade mace
2 bay-leaves
a little whole white pepper
a few slices of fat bacon

Instructions

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.