Cream of Veal
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.
Cream of Veal. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of veal stock and one tablespoonful of minced parsley, and simmer five minutes. Pour in one cup of sweet cream
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