pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste,
a few slices of fat bacon, 1 pint of stock No. 107.

[Illustration: FRICANDEAU OF VEAL.]

_Mode_.--The veal for a fricandeau should be of the best quality, or it
will not be good. It may be known by the meat being white and not
thready. Take off the skin, flatten the veal on the table, then at one
stroke of the knife, cut off as much as is required, for a fricandeau
with an uneven surface never looks well. Trim it, and with a sharp knife
make two or three slits in the middle, that it may taste more of the
seasoning. Now lard it thickly with fat bacon, as lean gives a red
colour to the fricandeau. Slice the vegetables, and put these, with the
herbs and spices, in the _middle_ of a stewpan, with a few slices of
bacon at the top: these should form a sort of mound in the centre for
the veal to rest upon. Lay the fricandeau over the bacon, sprinkle over
it a little salt, and pour in just sufficient stock to cover the bacon,
&c., without touching the veal. Let it gradually come to a boil; then
put it over a slow and equal fire, and let it _simmer very_ gently for
about 2-1/2 hours, or longer should it be very large. Baste it
frequently with the liquor, and a short time before serving, put it into
a brisk oven, to make the bacon firm, which otherwise would break when
it was glazed. Dish the fricandeau, keep it hot, skim off the fat from
the liquor, and reduce it quickly to a glaze, with which glaze the
fricandeau, and serve with a puree of whatever vegetable happens to be
in season--spinach, sorrel, asparagus, cucumbers, peas, &c.

_Time_.--2-1/2 hours. If very large, allow more time.

_Average cost_, 3s. 6d.

_Sufficient_ for an entree.

_Seasonable_ from March to October.

FRICANDEAU OF VEAL (_More economical_.)

875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.),
lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of
mace, 2 bay-leaves, a little whole white pepper, a few slices of fat
bacon.

_Mode_.--Cut away the lean part of the best end of a neck of veal with a
sharp knife, scooping it from the bones. Put the bones in with a little
water, which will serve to moisten the fricandeau: they should stew
about 1-1/2 hour. Lard the veal, proceed in the same way as in the
preceding recipe, and be careful that the gravy does not touch the
fricandeau. Stew very gently for 3 hours; glaze, and serve it on sorrel,
spinach, or