Oesohmortes Kalbfleisoh
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
No method was recorded for this recipe.
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 43. The excerpt below is the record exactly as published.
Oesohmortes Kalbfleisoh. (Braised Veal.) For 6 Persons. Time of Preparation : 2 hours. 4^ lbs. veal. \ lb. butter. I pint water in which i tea- spoonful Liebig's Meat Ex- tract is dissolved. Soup herbs. I oz. flour. I onion. A little spice. Lemon juice
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