Veal in Tomato Sauce

Name: Veal in Tomato Sauce
Ingredients: two tablespoons of butter; two tablespoons of flour; three tablespoons of pompodoro (Italian tomato paste); a pint of veal stock; salt to taste; cayenne to taste; pepper to taste; cold roast veal cut into finger lengths

From Left-overs made palatable, 1902

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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 39. The excerpt below is the record exactly as published.

VEAL IN TOMATO SAUCE" Put into a spider two tablespoons of butter, two tablespoons of flour and cook to a paste. Add three tablespoons of pompodoro (Italian tomato paste) and a pint of veal stock, with salt, cayenne and pepper to taste. Beat with a whisk till creamy, then add cold roast veal cut into finger lengths

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