Veal, Breast of, Stewed in White Sauce
From Cassell's dictionary of cookery, 1892
Serves 3
Time to simmer: until tender.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2103. The excerpt below is the record exactly as published.
Veal, Breast of. Stewed in White Sauce. — Take a piece of the breast of veal weighing about three pounds, and cut it into neat pieces convenient for serving. Put these into a stewpan with a bunch of parsley, a sprig of thyme, a bay-leaf, two shallot?
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