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 with a little gravy in the dish.
_Time_.--3 hours.
_Average cost_, 2s. 6d.
_Sufficient_ for an entrée.
_Seasonable_ from March to October.
_Note_.--When the prime part of the leg is cut off, it spoils the whole;
consequently, to use this for a fricandeau is rather extravagant. The
best end of the neck answers the purpose nearly or quite as well.
BOILED CALF'S HEAD (with the Skin on).