Scalloped Veal
From Scientific cooking with scientific methods, 1911
Serves 4
A little strained tomato makes a nice addition to the broth.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 47. The excerpt below is the record exactly as published.
Scalloped Veal. Use the veal left from the cushion of veal. Cut very thin into' small pieces about one inch square, put a layer into a buttered baking-dish with a very thin VEAL. 103 laj^er of coarse crumbs, then another aver of meat, and so on until the dish is full. Over the top put a thin crust made of the crumbs wet with milk and one egg. Before putting on the crust you moisten the meat with a well-seasoned broth, and if you have none, you can make some from the bones and bits of meat from which you have been cutting, and use any gravy left from the roast. A little strained tomato makes a nice addi- tion to the broth. You will want to bake this for about one hour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.