Creamed Veal
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 24. The excerpt below is the record exactly as published.
CREAMED VEAL. To a pint of tender veal use a cup of white stock, season well and pour over slices of toast, and two hard boiled eggs cut lengthwise in strips
Cook this with the app: pantry check, scaling, and the assistant.