In France the fricandeau is not unfre-quently larded in the interior as well as the outside, by having pieces of the size of a little finger cut off the meat with an instrument something like a cheesetaster, and then refilled with pledgets of bacon, or "lardons." The meat is also very generally served upon spinach, dressed with cream or sorrel.

The meat, being cut into a handsome shape, should be larded, and put into a stewpan of small size, with just sufficient water, or veal broth, to cover it, and there allowed to simmer gently over a slow fire for about three hours: or until it has become so tender as to be cut with a fish-slice. The gravy is then seasoned at pleasure, but most generally made into white sauce.

Or:- Cut a nice piece from the fillet, lard it all over as thickly as possible; put it into a stewpan with a few slices of fat bacon, some trimmings of veal, a carrot, turnip, and a head of celery, a few allspice, two blades of mace, and four bay-leaves; let it stew very gently, until thoroughly done, boil the gravy down to a glaze, cover the veal with it, and serve it upon a puree of sorrel. Grenadines of veal are cooked in the same way, only made of smaller pieces, four for a dish.