Baked Breaded Veal and Tomato Sauce
From A textbook of domestic science for high schools, 1913
If the crumbs are too brown before sufficiently baked, baste with a little hot water. Put tomato sauce in the center of the platter and arrange the chops around the edge.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.
Baked Breaded Veal and Tomato Sauce One cup bread crumbs, 3 tb. chopped salt pork, salt, and pepper. Wipe veal chops or steak
Cook this with the app: pantry check, scaling, and the assistant.