Minced Veal

Name: Minced Veal
Ingredients: three and one-half pounds of veal; four eggs well beaten; four crackers pounded fine; one tablespoon salt; the same of pepper; one-half tablespoon nutmeg; three tablespoons cream or milk; butter the size of an egg

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.

Minced Veal. Three and one-half pounds of veal chopped fine, four eggs well beaten, four crackers pounded fine, one tablespoon salt, the same of pepper, one-half tablespoon nutmeg, three tablespoons cream or milk, butter the size of an egg

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