Pancakes, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1081. The excerpt below is the record exactly as published.
Pancakes, Stuffed.— Make a pint of batter, according to the directions given for plain pancakes. Fry some thin pancakes, and as each one sets, and becomes coloured, spread over it a layer of good veal forcemeat, then roll it rather lightly, and lay it on a dish before the fire imtU the batter is finished. Cut the rolls into slices an inch thick, lay them on a buttered dish, and pour over them as much boUing gravy as will cover them. Grate a little nutmeg
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