Florendine of Veal
From Old Cookery Books and Ancient Cuisine, 1886
Best served warm.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 32. The excerpt below is the record exactly as published.
Florendine of Veal : — Take the kidney of a loin of veal, fat and all, and mince it very fine ; then chop a few herbs, and put to it, and add a few currants ; season it with cloves, mace, nutmeg, and a little salt ; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water
Cook this with the app: pantry check, scaling, and the assistant.