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Neck of Veal à la Mirepoix
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 163. The excerpt below is the record exactly as published.
Neck of Veal k la Mirepoix. Make a mirepoix with rasped bacon, butter, a bit of ham, thyme, bay-leaves, pepper, salt, etc. Fry the whole on a slow fire. AVhen that is done, put with it the neck of veal
Cook this with the app: pantry check, scaling, and the assistant.