gluten-freenut-freesoy-freefish-freeshellfish-free
Plaw
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 88. The excerpt below is the record exactly as published.
Plaw Boil a piece of lean veal till it is tender. Take it up, cut it in strìps three or four inches long, put it back in the pot with 166 MB8. aSELT'S COOK BOOK the liquor it was boiled in, and add a teacup of rice to three poundjB of veal. For the same quantity of veal allow a piece of butter the size of an egg. Season with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.