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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 34
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it - observe that the apple must be a pippen or it will not stew whole Fricandeau of Veal Take the veal from the inside of the leg take off the skin, trim it to the size you wish pour boiling water over it & lard it with firm fat bacon put any trimming of meat you have into a stewpan with four onions a carrot sliced a faggot of sweet herbs & a blade of mace add one pint of second stock cover the meat with bacon & put in the fricandeau cover that also with sheets of bacon & writing paper over all put it on a slow
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it - observe that the apple must be a pippen or it will not stew whole Fricandeau of Veal Take the veal from the inside of the leg take off the skin, trim it to the size you wish pour boiling water over it & lard it with firm fat bacon put any trimming of meat you have into a stewpan with four onions a carrot sliced a faggot of sweet herbs & a blade of mace add one pint of second stock cover the meat with bacon & put in the fricandeau cover that also with sheets of bacon & writing paper over all put it on a slow
Szathmary Culinary Manuscripts and Cookbooks
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