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Baked Veal
From Soyer's standard cookery, 1912
Serves 4
Ensure the meat is well seasoned before baking.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 126. The excerpt below is the record exactly as published.
Baked Veal. Cut the meat from a shoulder of veal, divide into small cubes and parboil. Let the bones and trimmings simmer separately in a quart of water for two hours to make gravy. The meat is now placed in a pie dish, sprinkled with a little salt, half a grated nutmeg, the grated rind of a lemon, and just a suspicion of cayenne pepper. A tablespoonful of butter, with which has been incorporated the same quantity of flour
Cook this with the app: pantry check, scaling, and the assistant.