Fricassee of Veal

By the RecipeCafe Archives

Ingredients

• 2 lb (907 g) veal, sliced, cut from the loin
• 1 Boiling water, enough to cover
• 1 small onion
• 2 stalks celery
• 6 slices carrot
• 1 Salt, to taste
• 1 Pepper, to taste
• 1 All-purpose flour, for dredging
• 1 Pork fat, for sauteing
• 2 cups (480 ml) Brown Sauce (made from strained braising liquor)

Instructions

1. 1. Wipe the veal slices with a damp cloth to clean them. Place in a heavy saucepan and cover with boiling water.
2. 2. Add the onion, celery stalks, and carrot slices to the pot. Bring back to a gentle simmer over low heat — approximately 200-210°F (93-99°C). Cook slowly, covered, for 60-90 minutes, until the meat is fully tender when pierced with a fork and offers no resistance.
3. 3. Remove the veal pieces from the braising liquor. Season on both sides with salt and pepper, then dredge thoroughly in all-purpose flour, shaking off any excess.
4. 4. Heat a small amount of pork fat in a cast-iron skillet over medium-high heat until the fat shimmers. Saute the floured veal in batches, 3-4 minutes per side, until each piece is golden brown on the surface.
5. 5. Strain the braising liquor through a fine-mesh sieve, discarding the solids. Use the strained liquor as the base for a Brown Sauce: make a roux with fat and flour, then whisk in the strained liquor, cooking over medium heat for 8-12 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. You should have approximately 2 cups (480 ml) of finished sauce.
6. 6. Arrange the sauteed veal on a serving platter and pour the Brown Sauce around, not over, the meat. Serve immediately.