What is called a fricandeau of veal is simply a cushion of veal trimmed into shape, larded, and braised. 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 Put some pieces of pork into a braising-kettle, or saucepan, if you have no braising-kettle; also slices of carrot, an onion with cloves stuck in, a stick of celery, and some parsley. Put in the meat, sprinkle over pepper and salt, and cover it with well-buttered paper. Now fill the pan with boiling stock, or water enough to just cover the meat. Put on a tight lid. If it is a braising-pan, set it upon the fire, with live coals on top. If a common saucepan, cover it, and put it into a hot oven.
It will take about two hours, or two hours and a half, to cook it. 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. However, it tastes as well without this extra trouble.
The best sauce for a fricandeau is a tomato-sauce. It is as often garnished with green pease, spinach, or sorrel; or a little wine (Madeira, port, or sherry) and roux (see page 51) may be added to the braising-stock for a gravy. The gravy should be strained, of course.