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Entree of Veal
From The national course in home economics, 1917
Serves 4
Slice and use when cold.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 96. The excerpt below is the record exactly as published.
ENTREE OF VEAL. Take a piece of butter the size of an &gg, three pounds of raw veal, one teaspoonful of salt, one teaspoonful of pepper and two raw eggs. Chop fine and mix all together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into it two tablespoonfuls of pounded crackers and pour over it three tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.