Cream of Veal
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 34. The excerpt below is the record exactly as published.
CREAM OP VEAL. (Germany.) Chop and pound i pound of veal tenderloin, add as much bread-crumbs, moistened with milk, the yolk of an egg and the beaten whites of two, and enough milk to make into a paste. Stir and season
Cook this with the app: pantry check, scaling, and the assistant.