Consomme of Veal
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.
CONSOMME OF VEAL Take a knuckle of veal, a fowl, 4 shank bones, 3 blades of mace, a few pepper-corns, an onion, and boil in 3 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.