Fillet of Veal Boiled
From Twentieth century home cook book, 1905
Serves 6
Serve with Bechamel or oyster sauce.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.
FILLET OF VEAL BOILED. Secure it with tape, put it into a cloth well floured, and in cold water
Cook this with the app: pantry check, scaling, and the assistant.