Fricasséeing - Vintage Cooking Process

Fricasée of Veal

Fricassée of Veal © 1912 American Cookery

Fricasséeing is Sautéing and serving with a sauce. Tender meat is fricasseed without previous cooking; less tender meat requires cooking in hot water before fricasséeing.

Although veal is obtained from a young creature, it requires long cooking; it is usually sautéed, and then cooked in a sauce at low temperature for a long time.

To fricassée meat sauté it first to keep in its juices, then stew until tender and serve with white or brown sauce made from the juice in the pan.

Fannie Merritt Farmer, The Boston Cooking-school Cook Book, Revised Edition, Boston: Little, Brown, and Company (1912), p. 22

Return to Top of Page