Darioles of Cold Meat
From Cookery for every household, 1914
Serves 1
Any kind of meat may be used, and the mixture must not be too moist.
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 Cookery for every household (1914) by Florence B. Jack, page 401. The excerpt below is the record exactly as published.
Darioles of Cold Meat 6 oz. cooked meat. 3 oz. cooked potatoes. 1 tea - sp. chopped parsley. A small piece of butter. 1 egg. Seasoning. A little stock or gravy. Browned bread-crumbs. 1 gill brown or tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.