Veal Hash
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 14. The excerpt below is the record exactly as published.
EAL HASH. Cut off every scrap of fat, gristle and skin from the veal, chop rather fine, and heat together with a small lump of butter, a little milk or cream, and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.