Grenadines of Veal
From My mother's cook book, 1902
Serve grenadines arranged on a dish with strained stock sauce.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 40. The excerpt below is the record exactly as published.
Grenadines of Veal. — Two pounds of filet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one teaspoonful of whole white pepper, one-half teaspoonful of salt
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