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Saddle of Veal
From The art of German cooking and baking, 1922
Serves 10
Quantity for 10 persons.
Presented as published in 1922. 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 German cooking and baking (1922) by Lina Wachtelborn Meier, page 20. The excerpt below is the record exactly as published.
SADDLE OF VEAL. Quantity for 10 Persons. 6 — 7 lbs. of veal saddle % lb. of bacon Some salt 1 cup of cream 1 pinch of pepper 2 % tbsps. of flour % cup of butter, or good roast drippings
Cook this with the app: pantry check, scaling, and the assistant.