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Fricandos of Veal




Source of Recipe


Black, The Jane Austen Cookbook, pp. 78-79


Recipe Introduction


Take a leg of veal, and cut out of the thick part of it steaks half an inch thick, and six inches long. Lard them with small chardoons, and dredge them with flour. Broil them before the fire till they be of a fine brown, and then put them into a large tossing-pan, with a quart of good gravy, and let them stew half an hour. Then put in a slice of lemon, a little anchovy, two teaspoonfuls of lemon-pickle, a large spoonful of walnut catchup, the same browning, a little chyan pepper, and a few morels and truffles. When your fricandos be tender, take them up, and thicken your gravy with butter and flour. Strain it, put your fricandos in the dish, pour your gravy upon them, and garnish with lemon and berberries. Some lay fried forcemeat balls round them, or forcemeat rolled in veal caul, and yolks of eggs boiled hard, which has a very good effect.



List of Ingredients




Serves 6

6 slices veal, ½ inch/1 cm thick and weighing about 6oz/150g each
(veal or turkey escalopes can be used instead)
several sprigs fresh rosemary
salt and pepper
oil or butter for frying
2 pints/1.1 litres/5 cups chicken or veal stock
1 tablespoon anchovy sauce or essence
2 or 3 tablespoons mushroom ketchup
4oz/110g mushrooms, finely chopped
cayenne pepper
beurre manié made with 1oz/25g each softened butter and flour
Garnish
Lemon wedges or slices
Fresh stewed cranberries or cranberry sauce (see note below)
Small forcemeat balls
1-2 hard boiled egg yolks


Recipe



Beat out the meat slices with a mallet or cutlet bat. Rub them over well with the rosemary and season to taste. Fry the meat in the oil or butter until just browned on each side, then transfer to a stew-pan and add the stock, lemon juice, anchovy sauce or essence, mushroom ketchup, the mushrooms and a pinch of cayenne. Cook gently until tender. Transfer the fricandos to a shallow serving dish and keep warm. Off the heat, add the beurre manié to the sauce in small spoonfuls, then reheat until it thickens to suit your taste. Pour the sauce over the fricandos and garnish the edge of the dish with lemon wedges or slices, cranberries and forcemeat balls. Crumble 1 or 2 hard boiled egg yolks over the dish. If possible, use fairly tart, fresh cranberries or sauce. A sickly-sweet sauce destroys the subtle mixture of flavours which makes this dish a sophisticated treat.