Veal Fritters
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 179. The excerpt below is the record exactly as published.
Veal Fritters. — Cut slices from cold roast veal so that they shall be about half an inch in thickness, and a little larger than oysters, and of the same shape ; season with salt and pepper. Have ready a dripping - pan, with enough hot melted lard in it to nearly cover the fritters; drop in two table- spoonfuls of the batte
Cook this with the app: pantry check, scaling, and the assistant.