Veal Gravy Tomate
From A guide to modern cookery, 1909
Serves 2
This gravy is for butcher’s meat.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 22. The excerpt below is the record exactly as published.
VEAL GRAVY TOMATE Add to one pint of veal stock two oz. of purée and one- quarter pint of tomato juic
Cook this with the app: pantry check, scaling, and the assistant.