Stuffing for Veal
From The art of cookery, 1899
Serves 4
This stuffing can be used for veal.
Presented as published in 1899. 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
- salt
- pepper
- lemon-thyme
- grated lemon-peel
- nutmeg
- ground mace
- moisten well with melted butter
Method
Season to taste with salt and pepper the desired quantity of crumbs, or with salt, pepper, and lemon-thyme, or with salt, pepper, and a combination of grated lemon-peel and nutmeg, or ground mace—using half as much nutmeg or mace as lemon-peel, and moisten well with melted butter.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 8. The excerpt below is the record exactly as published.
Stuffing for Veal. — Season to taste with salt and pepper the desired quantity of Crumbs No. i, or with salt, pepper, and lemon-thyme, or with salt, pepper, and a combination of grated lemon-peel and nutmeg, 28 The Art of Cookery. or ground mace — using half as much nutmeg or mace as lemon-peel, and moisten well with melted butter
Cook this with the app: pantry check, scaling, and the assistant.