Fillet of Veal
From The economical cook book, 1905
Serves 1
Replenish water as it evaporates.
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 The economical cook book (1905) by Sara T. Paul, page 28. The excerpt below is the record exactly as published.
Fillet Of YeaL The fillet is the thick end of the leg ; take the bone firom the oentre and prepare a filling as follows : Grate Tory fine a piat of bread cmmbs, add to them blaek pepper, salt, a tea^K>onfvl of sweet marjoram, half an one of sweet basil, half a snu^ onion chopped very fine, a bunch of parsley ditto, a saltspoonfok of grated nntmeg, the same of lemon-peel grated, and stir aft well together ; melt in a sanoe-pan a piece of butter the siie of an egg
Cook this with the app: pantry check, scaling, and the assistant.