Economical Fricandeau of Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic starter of a larded, butterflied, leg of veal that's boiled on a bed of vegetables with bacon and herbs before being baked to colour and glazed with the reduced cooking juices. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Fricandeau of Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRICANDEAU OF VEAL (More economical.)
875. 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.
Mode.—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.
Time.—3 hours.
Average cost, 2s. 6d.
Sufficient for an entrée.
Seasonable from March to October.
Note.—When the prime part of the leg is cut off, it spoils the whole; consequently, to use this for a fricandeau is rather extravagant. The best end of the neck answers the purpose nearly or quite as well.
Modern Redaction
Ingredients:
1 best end of neck of veal (about 1.4kg)
fatty bacon lardons
2 carrots, sliced
2 onions, sliced
1 bunch of savory herbs, tied together
2 blades of mace
2 bayleaves
1 tsp whole white peppercorns
a few slices of streaky bacon
Method:
Use a sharp knife to trim away the lean part of the best end of a neck of veal, ensuring that you trim it neatly from the bones.
Add the bones to about 2l water, bring to a boil and cook for 90 minutes to make a light stock.
In the meantime, lard the veal all over on all sides with the lardons of bacon. When the stock is cooked, strain into a measuring jug.
Arrange the carrots and onions in the centre of a large stewing pan. Arrange the bacon over the top and sit the larded veal on top of this mound. Season with a little salt then add just enough stock to cover the vegetables (the veal should stand proud of the stock). Add the spices and herbs and gradually bring to a boil. Reduce to a low simmer and cook gently for about 150 minutes, basting the meat frequently with the cooking liquor.
When the meat is ready, and just before serving transfer the dish to an oven pre-heated to 220°C. Bake for about 10 minutes, or until the bacon is firm then remove the fricandeau onto a serving dish and set aside to keep warm.
Skim any fat from the surface of the pan liquor then strain into a saucepan. Bring to a boil and quickly reduce to a glaze. Use this to glaze the fricandeau and serve hot on a bed of puréed sorrel or spinach.
