Veal Cutlets, Stewed
From Cassell's dictionary of cookery, 1892
Serves 2
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 2128. The excerpt below is the record exactly as published.
Veal Cutlets, Stewed.— Cut a piece of the fillet into three parts, and trim from them all the skin. Stew all the trimmings with carrot and onions to make a light gravy, then add a little broth or warm water ; add spice if approved
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