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Neck Piece or Shoulder of Veal

Name: Neck Piece or Shoulder of Veal
Yield: 2 servings
Ingredients: Put a piece of butter the size of an egg into a kettle; Two pounds of veal will make a dinner for six or eight, providing it is not all bone.

From The new home cook book, 1896

Serves 2

Presented as published in 1896. 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 new home cook book (1896), page 46. The excerpt below is the record exactly as published.

NECK PIECE OR SHOULDEE OF YEAL. Mrs. C. C. Stratton, Evanston. Put a piece of butter the size of an egg into a kettle; put it on the stove ; when it begins to fry, put in the veal, season it and let it fry until brown ; then add water suffi- cient to cook it. When done take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone.

Cook this with the app: pantry check, scaling, and the assistant.