{"id":4826,"slug":"fricandeau-of-veal-au-jus-2","title":"Fricandeau of veal, au jus.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the nut of a leg of veal","thin strips of larding pork","a sliced onion and carrot","some parsley in branches","one bay leaf","one clove","six pepper berries","salt and pepper","three ounces of butter","a little water","a little stock or bouillon"],"ingredients_norm":["nut of leg of veal","thin strips of larding pork","onion and carrot","parsley in branch","bay leaf","clove","pepper berry","salt and pepper","butter","little water","little stock or bouillon"],"steps":["Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork.","Put in a sauté pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries.","Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently.","Add a little water when necessary, so the vegetables will not burn.","It will require from fifty minutes to one hour to cook.","When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w38:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c3e7c3b92982c6d393b1ef18d71ff9f61d3b12d0cdffdca43acc08a751b61e65","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fricandeau-of-veal-au-jus-2"}