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Minced Veal on Toast
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 48. The excerpt below is the record exactly as published.
Minced Veal on Toast. Remove the skin and gristle from remnants of cold roast veal, and chop the meat. Put into a well-buttered plan, and season with salt and pepper; add a little cream and flour. Stir and pour over small pieces of buttered toast
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