Stewed Veal, Country Style (Another)
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 108. The excerpt below is the record exactly as published.
STEWED VEAL, COUNTRY STYLE (ANOTHER). Prepare and stew the veal trimmings as indicated in the foregoing, but half an hour before the completion of stew- PRACTICAL HOUSEHOLD COOKERY. 251 ing add to it two shred onions, half a pound of fresh mushrooms, a tablespoonful of chopped parsley, and the juice of a lemon. Stir well, simmer for half an hour ; add the quantity of broth required
Cook this with the app: pantry check, scaling, and the assistant.