Jellied Veal
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 33. The excerpt below is the record exactly as published.
JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mold, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard-boiled eggs improves it
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