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Braized Tenderloin of Veal
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 24. The excerpt below is the record exactly as published.
BRAIZED TENDERLOIN OF VEAL. Mrs. William Dungan, Kansas City. Braize in a hot buttered skillet thick steaks of veal. Make a sauce of two tablepoons of butter, three of flour, salt and pepper, and four cups of warm water
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