A fricandeau is to be prepared either with the kernel, or round bottom; under all circumstances the meat must not be cut too thick, then beat it with a damp cleaver in order to flatten it even more while breaking the fillers. Lard the meat with larding pork (No. 2. Fig. 52) on its smoothest side; cover the bottom of a deep sautoir with fragments of the pork, sliced vegetables and onions, and aromatic herbs: lay the meat on top of this stock, baste it over with melted butter or good dripping, salt, and let cook on a moderate lire while watching carefully; moisten it by degree- with stock ( No. 194a), allowing it to fall slowly to a glaze but without letting it brown; then moisten to the height of the larded side, and at the first boil cover the sautoir, and push it into a slow oven to finish cooking the meat, while basting it frequently, which will take an hour and a half to two hours, drain off the gravy and lay the meat on a hot dish; strain the gravy, free from all its fat, reduce properly and pour it over the meat.

(1544). Round Bottom Of Veal, Minced, Sicilian (Sous-Noix De Veau Emince A La Sicilienne)

Minces are made with cold meats cut in slices a quarter of an inch thick; pare them either round or oval, suppressing the fat and trimming them neatly. Dress either in a circle or in a straight line, pour over some clear gravy (No. 404) and cover over with another smaller dish, then heat the whole in a slack oven. The meat must be thoroughly warmed without allowing the liquid to boil; drain this off and serve with a Sicilian sauce (No. 542).