Fricaaseeing - Vintage Cooking Process
Fricaaseeing is sauteing and serving with a sauce. Tender meat is fricasseed without previous cooking; less tender meat requires cooking in hot water before fricaaseeing.
Although veal is obtained from a young creature, it requires long cooking; it is usually sauted, and then cooked in a sauce at low temperature for a long time.
To fricassee 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