Veal, Fillet of (Braized)
From Domestic cookery, 1886
Garnish with cut lemon and forcemeat balls if desired.
Presented as published in 1886. 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 Domestic cookery (1886) by H. M. Young, page 21. The excerpt below is the record exactly as published.
VEAL, Fillet of (Braized). 4 lb. fillet veal 1 oaiou 1 stalk celery or J teaspoonful celery seed A bunch of sweet herbs 1 carrot 1 turnip ^ lb. fat bacon 2 sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.