To Boil Veal
From Chambers's cookery for young housewives, 1894
Veal is seldom boiled due to its insipid flavor.
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 17. The excerpt below is the record exactly as published.
TO BOIL VEAL. 4 lb. knuckle of veal. I 2 lb. ham or bacon. i pint parsley sauce. Yeal is seldom boiled, being too insipid for that mode of dressing. The only part which should be cooked in this manner is the knuckle, which thus requires long boiling, in order to soften the sinews. It is eaten with boiled ham or bacon. The sauce used is parsley and butter. 1 turkey. TO BOIL A TURKEY. | 1 pint parsley sauce
Cook this with the app: pantry check, scaling, and the assistant.