Fricandeau of Beef

Fricandeau de Bœuf

Method

Take a piece of lean rump of beef, and lard it with rather thick pieces of fat bacon; season the beef well all over with pepper and salt, and tie it up in a nice form with string; put in a stewpan about two ounces of butter, one large sliced carrot, two or three sliced onions, a few slices of turnip and celery, herbs, such as thyme, bayleaf, parsley, marjoram and basil, four or five cloves, one blade of mace, about six black peppercorns, and put the meat on top; cover over with a well-greased paper, close the stewpan down, and let fry for fifteen or twenty minutes. Pour in on the side of the pan about half a pint of stock or gravy; let the meat stew steadily, keeping it well basted, and adding more stock as that in the pan reduces. Allow about twenty minutes’ cooking for each pound. When the fricandeau is cooked, take it up and strain the gravy, remove all the fat and reduce the gravy till about as thick as single cream; boil it up and pour it over the beef, which can be garnished with tomatoes or mushrooms, braised vegetables, and fancy cut potatoes.

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