Creamed Veal

Name: Creamed Veal
Yield: 2 servings
Ingredients: Boil tender veal until done; season with salt; and pepper; 1½ tablespoons butter (melted); 2 percent flour added until hot; then sweet milk stirred in until it makes a thick sauce

From The Henderson cook book, 1914

Serves 2

— Mrs. D. Y. Cooper.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 10. The excerpt below is the record exactly as published.

CEEAMED VEAL. Boil tender veal until done; chop fine; season with salt MEATS 25 and pepper. Make cream sauce — 1% tablespoons butter (melted), 2 per cent, flour added until hot, then sweet milk stirred in until it makes a thick sauce

Cook this with the app: pantry check, scaling, and the assistant.