nut-freesoy-freefish-freeshellfish-free
Spiced Veal
From The new home cook book, 1896
Serves 5
Some prefer it in rolls, convenient for slicing, and baked from one-half to three-quarters of an hour.
Presented as published in 1896. 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 new home cook book (1896), page 47. The excerpt below is the record exactly as published.
SPICED VEAL. Mrs. C. E. Brown, Evanston. Take four pounds veal, chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.