Jellied Veal
From Selection and preparation of food, 1907
The stock remaining may be used in the making of consomme, or as a foundation for vegetable soups.
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 12. The excerpt below is the record exactly as published.
Jellied Veal. Prepare a shank of veal as directed in Experiment 60
Cook this with the app: pantry check, scaling, and the assistant.