To Stew a Breast of Veal

Name: To Stew a Breast of Veal
Ingredients: a Breast of Veal half rosted; three or four yolks of Eggs; an Onion; Anchoves or Limon; stick it either with Thyme or Limon-peels

From The closet of Sir Kenelm Digby Knight opened, 1910

Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 96. The excerpt below is the record exactly as published.

TO STEW A BREAST OF VEAL Take a Breast of Veal half rosted, and put It a stew- ing with some wine and gravy ; three or four yolks of Eggs minced small ; a pretty quantity of Sweet- herbs with an Onion, Anchoves or Limon ; stick it THE CLOSET OPEJ^T) 151 either with Thyme or Limon-peels

Cook this with the app: pantry check, scaling, and the assistant.