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Veal and Ham
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. Carey, Chicago, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 242. The excerpt below is the record exactly as published.
VEAL AND HAM. — These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to t'he gravy, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.