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(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a piece of veal next to the udder; separate the skin, and flatten

the meat on a clean cloth; make slits in the bottom part, that it may

soak up seasoning, and lard the top very thick and even. Take a stewpan

that will receive the veal without confining it; put at the bottom three

carrots cut in slices, two large onions sliced, a bunch of parsley, the

roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay

some slices of very fat bacon, so as entirely to cover the vegetables,

and make a pile of bacon in the shape of a tea-cup. Lay the veal over

this bacon; powder a little salt over it; then put sufficient broth, and

some beef jelly, lowered with warm water, to cover the bottom of the

stewpan without reaching the veal. Lay a quantity of fine charcoal hot

on the cover of the pan, keeping a very little fire beneath; as soon as

it begins to boil, remove the stewpan, and place it over a very slow and

equal fire for three hours and a half, removing the fire from the top;

baste it frequently with liquor. When it has stewed the proper time, try

if it is done by putting in a skewer, which will then go, in and out

easily. Put a great quantity of fire again on the top of the stewpan

till the bacon of the larding becomes quite firm; next remove the veal,

and keep it near the fire; reduce the liquor to deep rich gravy to glaze

it, which pour over the top only where it is larded; and, when it is

served, put the fricandeau in a dish, and the pure of spinach, which is

to be ready according to the receipt given in the proper place, (See

Spinach to stew,) to lay round the dish.

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Take four or five pounds of breast of veal, or fillet from the
shoulder; stuff it with a finely flavoured veal stuffing and put it
into a stewpan with water sufficient to cover it, a calf's-foot cut
in pieces is sometimes added, season with one onion, a blade of mace,
white pepper and salt, and a sprig of parsley, stew the whole gently
until the meat is quite tender, then skim and strain the gravy and
stir in the beaten yolks of four eggs, and the juice of two lemons
previously mixed smoothly with a portion of the gravy, button
mushrooms, or pieces of celery stewed with the veal are sometimes
added by way of varying the flavor, egg and forcemeat balls garnish
the dish. When required to look elegant it should be piqué.

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Pike Fricandeau

Cut a pike in several pieces, according to its size, after having

scaled, gutted, and washed, it. Lard all the upper part with bacon cut

small, and put it into a stewpan with a glass of red wine (or white wine

if for white sauce) some good broth, a bunch of sweet-herbs, and some

lean veal cut into dice. When it is stewed and the sauce strained off,

complete it in the manner of any other fricandeau; putting a good sauce

under it, either brown or white, as you chuse.

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Breast Of Veal En Fricandeau

Lard your veal, and take a ragout of asparagus, (for which see Ragouts,)

and lay your veal, larded or glazed, upon the ragout. The same may be

done with a ragout of peas.

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Pigeons In Fricandeau

Draw and truss the pigeons with the legs in the bellies, larding them

with bacon, and slit them. Fry them of a fine brown in butter: put into

the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful

of walnut ketchup, cayenne, a little salt, a few truffles, morels, and

some yolks of hard eggs. Pour your sauce with its ingredients over the

pigeons, when laid in the dish.

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