Tendrons of Veal
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 75. The excerpt below is the record exactly as published.
Tendrons of Veal. These are prepared from the breast ; they are not bone, they are not meat, but a sort of gristle to which a little meat adheres. This gristly portion of the breast must be braised in good stock with the usual vegetables and fine herbs
Cook this with the app: pantry check, scaling, and the assistant.