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Cold Veal
From The Toronto Cook Book, 1915
Serves 2
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 145. The excerpt below is the record exactly as published.
Cold Veal Chop remnants of cold veal, rub a tablespoon of butter into one of browned flour; mix this with a cup of stock and stir until boiling hot in a saucepan. Chop about a cup of mushrooms; add these and two tablespoons of tomato catsup to the stock, salt and pepper to taste
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