Loin of Veal
From Mary Jane's cook book, 1916
Serves 6
Serve hot with mushroom sauce.
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 92. The excerpt below is the record exactly as published.
LOIN OF VEAL. Put a loin of veal in a dripping pan and sprinkle with pepper and salt. Add half a cup of white stock
Cook this with the app: pantry check, scaling, and the assistant.