Veal Cutlets, Gravy for
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the trimmings of veal is one hour.
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 2126. The excerpt below is the record exactly as published.
Veal Cutlets, Gravy for.— Put the bones and trimmings of the veal into a sauce- pan, barely cover them with cold water, and add (for a pint of water) a bunch of parsley, a sprig of thyme or marjoram, a small roll of thin lemon-rind, half a blade of mace, and a little pepper. A little bacon-rind may be added if it is at hand.
Cook this with the app: pantry check, scaling, and the assistant.