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Veal and Ham Fatties
From The thorough good cook, 1895
Serves 1
Chicken or fowl breast can be substituted for veal.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 129. The excerpt below is the record exactly as published.
Veal and Ham Fatties Are prepared by chopping small six ounces of lean dressed veal, three of ham ; put this into a stew-pan, with an ounce of butter rolled in flour, half a gill of cream, and the same quantity of veal stock, a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoonful of the essence of ham, and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.