Meat Timbales
From The practical cookbook, 1917
Use any desired meat (chopped fine). Use milk with chicken, veal, or mutton; stock with beef.
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 38. The excerpt below is the record exactly as published.
Meat timbales. Additional ingredients: i c. stale bread crumbs, \ tb. chopped parsley. Use any desired meat (chopped fine). Use milk with chicken, veal, or mutton ; stock with beef. Melt butter, add bread and liquid, and cook 5 min., stirring constantly. Add meat, parsley, and egg {slightly beaten)
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