Minuten Fleisch
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 47. The excerpt below is the record exactly as published.
MINUTEN FLEISCH— GERMAN Cut a pound and a half of veal, from the leg, into very thin slices, and then into three-inch squares. Season with salt and paprika and soak in enough white wine to barely cover for an hour. Drain, dust with flour and brown in butter. Stir in a tablespoon of flour, some onion juice and a cup of stock
Cook this with the app: pantry check, scaling, and the assistant.