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Fricandeau Of Veal. Recipe

Take a piece from the shoulder, about three to four pounds, trim it
and form it into a well shaped even piece, the surface of which should
be quite smooth; _piqué_ it thickly, put it into a stewpan with a
couple of onions, a carrot sliced, sweet herbs, two or three bay
leaves, a large piece of _chorissa_ or a slice of the root of a tongue
smoked, a little whole pepper and salt; cover it with a gravy made
from the trimmings of the veal, and stew till extremely tender, which
can be proved by probing it with a fine skewer, then reduce part of
the gravy to a glaze, glaze the meat with it and serve on a _pureé_ of
vegetables.

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Introductory Remarks.
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