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Veal Chop
From Soyer's standard cookery, 1912
Serves 1
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 130. The excerpt below is the record exactly as published.
a little butter, salt and pepper. Put in a small paper bag, seal up, and place on grid. Allow six min- utes in oven (350° Fahr.). i86 STANDARD COOKERY. Mutton Chop. Treat in the same way as above. Allow twelve minutes in a very hot oven (350° Fahr.). > Veal Chop. Same as above. Allow ten to twenty-five minutes in very hot oven (350° Fahr.)., according to thickness of chop. Sausages. Same as above. Allow twenty minutes in very hot oven. Fillet of Beef. Take a slice one and a half inches thick and well trimmed. Cut in two or three pieces horizontally. Trim a little, by paring off the corners, to make each piece round. Season with salt and pepper
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