Roast Veal
From Cookery book and general axioms for plain cookery, 1890
This is very good served with Bread Sauce.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 38. The excerpt below is the record exactly as published.
ROAST YEAL. Ingredients : — Breast of veal. Forcemeat
Cook this with the app: pantry check, scaling, and the assistant.