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A Veal Block
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
A Veal Block Two pounds of veal chopped very fine, two cups bread crumbs, two eggs, one even tablespoon of salt and pepper mixed ; sage to taste, a little butter
Cook this with the app: pantry check, scaling, and the assistant.