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, spices and herbs before being baked to colour and glazed with the cooking juices. The full recipe is presented here and I hope you enjoy this classic British version of: 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 (an Entree).
874. INGREDIENTS.—A piece of the fat side of a leg of veal (about 3 lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste, a few slices of fat bacon, 1 pint of stock No. 107.
[Illustration: FRICANDEAU OF VEAL.]
Mode.—The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning. Now lard it thickly with fat bacon, as lean gives a red colour to the fricandeau. Slice the vegetables, and put these, with the herbs and spices, in the middle of a stewpan, with a few slices of bacon at the top: these should form a sort of mound in the centre for the veal to rest upon. Lay the fricandeau over the bacon, sprinkle over it a little salt, and pour in just sufficient stock to cover the bacon, &c., without touching the veal. Let it gradually come to a boil; then put it over a slow and equal fire, and let it simmer very gently for about 2-1/2 hours, or longer should it be very large. Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the fricandeau, and serve with a purée of whatever vegetable happens to be in season—spinach, sorrel, asparagus, cucumbers, peas, &c.
Time.—2-1/2 hours. If very large, allow more time.
Average cost, 3s. 6d.
Sufficient for an entrée.
Seasonable from March to October.
Modern Redaction
Ingredients:
1.4kg section of a leg of veal
lardons
2 carrots, scraped and sliced
2 large onions, peeled and sliced
4 slices of streaky bacon
1 bunch of savoury herbs, tied together
1/2 tsp ground mace
6 whole allspice berries
2 bayleaves
freshly-ground black pepper, to taste
4 slices of streaky bacon
600ml economical stock (about)
Method:
Remove any skin or sinews from the veal, butterfly it then slice to trim neatly. Score it on both sides (this will help it absorb the flavourings) then lard thoroughly on both sides with strips of fatty bacon (the lardons).
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 accompanied by a purée of seasonal vegetables.
