Larded Veal a la Nivernaise
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 424. The excerpt below is the record exactly as published.
Larded Veal a la Nivernaise (Noix de Veau a la Nivernaise) 2 to 3 lbs. fillet of veal. Larding bacon. 14 oz. butter. 1 onion. 1 carrot. A little stock. A small bunch of herbs. Garnish. Glazed carrots. Green peas
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