Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it just the same as directed in [No. 9].
No. 11—STUFFED BREAST OF VEAL.
Quantity for 6 Persons.
- 3½ lbs. of breast of veal
- ⅛ lb. of butter for roasting
- Salt, 1 pinch of pepper
The Filling.
- ½ lb. of chopped beef or veal
- ½ lb. of chopped pork
- 1½ soaked rolls
- 1 tbsp. of butter
- ¼ tsp. of grated onion
- 2 eggs
- Salt, 1 pinch of pepper
- 2 tsps. of finely chopped parsley
- Juice of ¼ lemon
Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ¼ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the stuffed breast put in and roasted a little; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes.
Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve.
No. 12—BREAST OF VEAL WITH BEER.
Quantity for 6 Persons.