Galatine of Veal
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 84. The excerpt below is the record exactly as published.
Galatine of Veal. Bone a breast of veal. Season well with salt and pepper. Treat the same as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours
Cook this with the app: pantry check, scaling, and the assistant.