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Pressed Veal
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 141. The excerpt below is the record exactly as published.
the broth in which it cooked, freed from grease, and seasoned to taste, or, if preferred, use plain beef soup stock in place of the water in which the corned beef cooked, cover, put a light weight upon the meat, and set in a cold place till firm. Pressed Veal. — Stew a piece of veal
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