Cream of Veal
From Delta Gamma cook book, 1922
Serves 7
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 14. The excerpt below is the record exactly as published.
Cream of Veal 3 pounds boneless veal, cooked thoroughly and cut up into dice 1 can of mushrooms, diced Make a white sauce of 5 tablespoons of butter 4 rounding tablespoons of flour 1 pint cream 1 quart milk Season and add the juice of the mushrooms
Cook this with the app: pantry check, scaling, and the assistant.