Skip to content

A Fricandeau of Veal

A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).

No ratings yet

A historical recipe

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a stick of celery

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. What is called a fricandeau of veal is simply a cushion of veal trimmed into shape, larded, and braised.
  2. Cut a thick slice (three or four pounds) from a fillet of veal, trim it around as in cut for “blind hare” (see page 150), and lard it on top.
  3. Put some pieces of pork into a braising-kettle, or saucepan, if you have no braising-kettle;
  4. also slices of carrot, an onion with cloves stuck in, a stick of celery, and some parsley.
  5. Put in the meat, sprinkle over pepper and salt, and cover it with well-buttered paper.
  6. Now fill the pan with boiling stock, or water enough to just cover the meat.
  7. Put on a tight lid.
  8. If it is a braising-pan, set it upon the fire, with live coals on top.
  9. If a common saucepan, cover it, and put it into a hot oven.
  10. It will take about two hours, or two hours and a half, to cook it.
  11. A professional cook would boil down the stock in which the fricandeau was cooked until reduced to a glaze, then with a brush would glaze all the top of the meat, placing it in the oven a moment to dry.
  12. However, it tastes as well without this extra trouble.
  13. The best sauce for a fricandeau is a tomato-sauce.
  14. It is as often garnished with green pease, spinach, or sorrel;
  15. or a little wine (Madeira, port, or sherry) and roux (see page 51) may be added to the braising-stock for a gravy.
  16. The gravy should be strained, of course.

Plating

Cookware for this recipe

  • Casserole pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
  • Kettle
Source Public domain in the USA
Credit

From Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.